Chicken with dried mushrooms prepared according to this recipe turns out very tasty and aromatic. This delicious dish will undoubtedly please all your family. If desired, you can add lemon juice or wine to the dish.

List of ingredients

• chicken thighs- 4 things
• chicken broth - 2 cups
• large pickled tomatoes- 4-5 pieces
• red bell pepper- 1 PC
• onions - 1 pc.
• carrots - 1 pc.
• dried mushrooms - 100 g
• garlic - 3-4 cloves
• sugar - 1/2-1 teaspoon
• salt - to taste
• italian herbs- taste
• ground chili pepper- taste
• dill greens - to taste

Cooking method

Peel and wash the onions and carrots. Finely chop the onion and cut the carrots into thin strips. Wash and dry the chicken if necessary. Pour boiling water over the mushrooms and leave for 30 minutes. Then drain the water and dry the mushrooms. Wash the bell pepper, peel and cut into small pieces. Peel the tomatoes and grate the pulp.

Heat vegetable oil in a deep frying pan. Lightly fry the chicken in it. Add onions and carrots. Fry everything for a few minutes, stirring. Add mushrooms and bell peppers. Fry everything until golden brown, continuing to stir. After this, add the tomatoes and simmer the meat and vegetables for 5-7 minutes, stirring occasionally.

Pour chicken broth into the pan and reduce heat. Simmer the dish for 15-20 minutes. Season with salt, pepper, sugar, Italian herbs and hot pepper. Peel the garlic and pass through a garlic press. Wash the greens, dry and chop. Add garlic and herbs to the pan. Mix well and simmer until done. Then remove from heat and let it brew under the lid.

Bon appetit!

D For me, chicken stew with dried mushrooms is a winter dish without options. Plus, it's comfort food. Everyday, festive - it doesn’t matter, because it’s delicious. But is it really so important whether you are served steak or chicken - the main thing is that it is tasty, soulful, and warming.

It snows here almost every day. That is rare, even imperceptible; it’s so thick that it’s light outside the window. Well, what would be better for dinner than some tasty stew, with a lot of sauce, bright splashes of vegetables, reminding that there is not only winter on earth. This is how I prepared a simple chicken stew. It turned out to be a very French dish. The fireplace was lit, candles. I put on some quiet music. It turned out doubly delicious...

Chicken stew with dried wild mushrooms

6-8 servings

Ingredients

• 1 medium chicken, cut into pieces (or any chicken parts)
• ½ cup flour (or a little more)
• 1 medium onion, finely chopped
• 2-4 cloves garlic, finely chopped
• 14-20 g dried wild mushrooms (see tip)
• 2-3 large carrots, coarsely chopped
• 3-4 potatoes, coarsely chopped
• 1 cup green peas (or ice cream)
• 1 tsp provencal herbs
• Salt
• Ground black pepper
• 1-2 tbsp. olive oil (or other vegetable oil) for frying

Preparation

Pour dried mushrooms with 1-2 cups of hot water. Let stand for 20-30 minutes.

Pat the chicken pieces dry with a paper towel. Dredge in flour, shaking off excess flour.

Heat a little olive oil in a heavy-bottomed pan, add the chicken pieces and fry until crispy. Fry should be in one layer.

Add the onion and continue to fry over medium heat for about 4-5 minutes.

Add garlic, cook for about 30-40 seconds.

Add the mushrooms along with the liquid, a little salt, pepper, and Provençal herbs. Add water until the liquid completely covers the chicken. Add carrots and potatoes, lightly salt, bring to a boil over high heat. Reduce heat, cover and simmer for about 30 minutes.

Add green peas, simmer for another 5 minutes.

Let it brew for 10-20 minutes.

Step-by-step recipe for chicken with dried mushrooms with photo.

• National cuisine: home kitchen
• Type of dish: Hot dishes
• Recipe difficulty: Not an easy recipe

• Preparation time: 15 minutes
• Cooking time: 2 hours
• Number of servings: 3 servings
• Calorie Amount: 307 kilocalories
• Occasion: For lunch

A hearty and tasty lunch - chicken with dried mushrooms. This recipe will describe in detail how to cook chicken with dried mushrooms quickly and tasty.

Number of servings: 3-4

Ingredients for 3 servings

• Chicken breasts - 1 Kilogram (fillet)
• Champignons - 200 grams
• Russian cheese - 200 grams
• Broccoli - 400 grams
• Garlic - 3 cloves
• Sour cream - 3 tbsp. spoons
• Basil - To taste
• Seasoning for chicken - To taste
• Dried dill - To taste
• Dried garlic - To taste
• Salt - To taste
• Black pepper - To taste

Step by step

1. To prepare chicken with dried mushrooms, first marinate the chicken. Step by step:
2. Cut the chicken into several pieces. It can be in two pieces, if it’s breasts. Rinse the bird in cold water. Add seasonings, rub with salt, basil, pepper. seasonings for chicken, dill. Place the meat in a bowl, add sour cream and garlic. Mix everything. We leave the breasts for an indefinite period of time - you can marinate them for at least a day. The longer we marinate the meat, the more tender it will be.
3. Now cut the mushrooms into slices. The cheese can also be cut into slices or grated.
4. Now preheat the oven to 200 degrees. If the pieces of meat are large, you can lay the mushrooms and cheese in an even layer on top, if not, you can just mix everything in one bowl. But the cheese should still be on top. When the oven heats up, leave the dish there for 40-50 minutes.
5. The dish is best served with broccoli. Therefore, while the chicken is in the oven, defrost the broccoli and fry in a pan for 15 minutes.
6. Remove the chicken from the oven, sprinkle over the broccoli and enjoy. Bon appetit!

Preheat the oven to 200 degrees. Grease a baking tray with oil or cover it with special paper. Wash the chicken thighs, pat dry and season with salt and pepper to taste. In a large skillet over medium heat, melt two tablespoons of butter. Fry the chicken in it until nicely golden brown, 2-3 minutes per side. Transfer to a baking sheet, skin side up, and bake until cooked through, about 30 minutes more.

Meanwhile, make your own cream sauce. Wash the mushrooms and cut into small pieces, as in the photo. In a clean skillet over medium heat, melt the remaining butter. Peel the garlic and chop finely. Add it to the pan along with the mushrooms and cook until soft and golden brown, about 5-6 minutes. By this time all the moisture should have evaporated.

Add flour, stir and heat for another minute. Gradually pour in milk and cream. Add thyme, basil, salt and pepper to taste. Cook, whisking constantly, until the sauce thickens slightly, about 3 to 4 minutes. You can also add a pinch of red pepper flakes, but this is not for everyone.

Mix the prepared creamy mushroom sauce with the chicken thighs and sprinkle finely chopped parsley leaves on top. The dish must be served immediately. Mashed potatoes or spaghetti work well as a side dish. Bon appetit!

I suggest housewives use this recipe to prepare a wonderful, tasty and nutritious stew of chicken and fresh champignons with the addition of aromatic dried wild mushrooms. The soy sauce added to it gives this dish a special rich taste, and mayonnaise makes the stew juicy and tender.

Ingredients:

Chicken meat (preferably sirloin) – 300 grams;

Champignons (you can use oyster mushrooms) - 150 grams;

Vegetable oil – 20 ml;

Salt - to taste;

Soy sauce (possibly with mushroom flavor) – 1 tbsp. false;

Dried chopped mushrooms (preferably white mushroom) – 2-3 tbsp. false;

Mayonnaise – 50 grams.

How to deliciously cook stewed chicken with mushroom sauce

Cooking stewed chicken with mushrooms according to this recipe is very simple and quick.

The first thing you need to do is cut the chicken fillet into pieces the size of half a matchbox.

Champignons can be chopped into thin slices or cubes, but smaller in size than chicken ones.

Then, put the chopped ingredients for the stew into a deep frying pan with a small amount of sunflower oil. Place the frying pan on the stove and immediately turn the heat to very high.

The contents of the frying pan must be constantly stirred; after a few minutes, the chicken pieces will turn white, and the raw mushrooms will release juice, in which we will stew our stew.

Sprinkle with spices.

Mix well again and, if necessary, add a little salt. Then turn the heat down to low and simmer the chicken and mushrooms for fifteen minutes, stirring constantly.

After the required time for stewing has completed, we need to remove the frying pan from the heat and cover with a lid. This way, the chicken and mushrooms will “cook” a little more and absorb the unique aroma of dried forest mushrooms.

This dish can be served as a separate dish, sprinkled with chopped green onions or other seasonal herbs.

Also, delicious chicken stewed with mushrooms goes well with boiled rice, jacket potatoes or noodles.