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Chicken Stew with Porcini or Other Mushrooms

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Ingredients

Adjust Servings:
4 Chicken legs
to taste Salt
2 tbsp. of Extra Virgin olive oil Optionally
1 Bay leaf
200 g of Белые грибы
2 Onion
300 to 500 ml of Chicken stock Or, water
Herbs and Spices:
1 sprig of Rosemary
3 sprigs of Thyme
1 Bay leaf
10 peppercorns Black pepper whole
2 peppercorns Pimento
1 cloves of Garlic
3 tbsp. of Parsley leaves
to taste Salt
to taste Grounded black pepper
Optionally:
1 tsp. of Imereti saffron Optionally
1/2 bunch of Basil leaves Optionally
3 Sage leaves
1 tsp. of Paprika powder sweet
5 Cherry tomatoes
1/2 Paprika red
1 Dried chilli whole

Chicken Stew with Porcini or Other Mushrooms

Features:
  • Dairy-Free
  • Gluten-Free
  • 8 hours
  • Serves 4
  • Medium

Ingredients

  • Herbs and Spices:

  • Optionally:

Directions

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In late summer-early fall, you can already go for mushrooms in the woods or at the market. 🙂  The farmer I buy vegetables and berries from is also a mushroom picker, plus a hunter. 

Depending on the season, he sells mushrooms as well as game meat. Yesterday I bought the freshest porcini mushrooms. So I’m making a simple but super flavorful dish, Chicken Stew with Porcini Mushrooms.

I stew meat and poultry most often in the slow cooker. You can also use the low-temperature mode in the multicooker. There are two reasons for that. First, it is the easiest way. Second, the dish turns out to be the most flavorful, with the effect that it comes out of the oven. However, according to the same recipe, you can cook the chicken on the stove.

The major players in the dish are the onions, chicken, porcini mushrooms and herbs with spices. You can put only them and it will turn out super! By the way, you can add other and different mushrooms also. But for flavor, add some dried porcini mushrooms.  Also, depending on the season and desire, you can add some tomatoes, fresh paprika and celery stalks. I have divided the spices in the recipe into the base and optional. 

The base spices create a full flavor and aroma profile for the combination of chicken, onions and mushrooms, let’s say, Slavic directions. You can use spices and herbs as desired to add accents of Georgian, Mediterranean, or Oriental cuisine.

Try it! Bon Appétit!

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Steps

1
Done

Wash the porcini mushrooms under running water and remove all impurities and unnecessary parts. Pour water into a small saucepan and add a little salt and a bay leaf. Now add mushrooms, bring to a boil, take off the foam and boil them for 15 minutes. Then drain the water, let the mushrooms cool down and cut them into medium-sized pieces.
If you use Agaricus or Chanterelles, it is better to brown the mushrooms without boiling them.
Place the mushrooms in the bowl of a slow cooker.

2
Done

Cut the onion in half rings or small cubes to taste. Cut the chicken thighs each in half at the joint.

3
Done

The next step is to brown the chicken pieces.
If you want an even healthier and simpler version of the dish, you can leave the chicken without browning. But, in this case, the dish will be less rich in flavor.

If you decide to brown the chicken, this can also be done in two ways, with oil or in a dry frying pan. The chicken skin is quite greasy, so if you put the pieces skin-side down on a hot dry frying pan, fat will be released, which will brown the meat perfectly. Or you can add a little olive oil. Either way, brown the chicken pieces on all sides until golden brown. Then, put them in the bowl of a slow cooker.

4
Done

In the pan, where the chicken was browned, saute the onion until golden. You may need to add a little olive oil. Then, put the cooked onions into the slow cooker.

5
Done

Next, add all the spices and herbs to the meat in the bowl of the slow cooker. Then, pour the broth to almost cover the chicken, but not entirely. Then stir it up and cook on low temperature for about 7 to 8 hours. It is most convenient to put it on overnight or in the morning to have a hot chicken meal ready for dinner.
If you cook it on the stove, put everything into a large pan with a lid. Pour the broth to cover 2/3 of the chicken and bring it to a boil. Then put the lid on and simmer on low heat for about 1 hour until the chicken is cooked.
Bon Appetit!

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