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Wild mushrooms with chicken and sour cream sauce

Wild mushrooms with chicken and sour cream sauce

If I were to classify the vegetables I like, the mushrooms would be safe on the podium. I like the wild ones the most. I don't know how to pick them and I'm quite afraid to eat them (not to be poisonous by chance), but I can't resist the temptation.
This fall I was lucky enough to meet someone who brought me a lot of wild mushrooms. I scalded some of them and put them in the freezer. I cooked others as follows:

  • 3 halves of chicken breast, each cut into 3
  • 1 kg of mushrooms
  • 1 clove of garlic, crushed
  • 300 ml sour cream
  • 3 tablespoons olive oil
  • 1/2 glass of water
  • salt, pepper to taste
  • optional: Provencal herbs

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Wild mushrooms with chicken and sour cream sauce:

Prepare the mushrooms: after washing and cutting them to the desired size, cook them for 5 minutes in boiling water. Drain them.

Heat the oil in a large frying pan (or pan). Put the chicken pieces and let them simmer for 3-4 minutes on medium heat, turn them on the other side.

Add the garlic and mix. Leave for 1 minute.

Put a little water, put the lid on, turn on the heat and let the meat cook.

When it is almost done, add the mushrooms and herbs. Leave until the meat is done. If necessary, add a little more water.

Finally, add the cream and bring to a boil to bind the sauce.

Match salt and pepper.


How to make chicken breast with sour cream, mushrooms and spinach

In a Teflon pan with high walls (diameter 24 cm, used to the end) put vegetable oil (2 tablespoons) to heat, following chicken breast halves fried, seasoned with salt and pepper, turning them on both sides until they turn golden (about 10-15 minutes).

The fried chicken breast will be removed on a waiting plate.

In the same pan will be added cubes of butter (about 50 g) melted it, mushrooms cleaned of skin and cut into thin slices, stirring constantly with a spatula (until the liquid left will decrease), crushed or grated garlic, white wine, cooking cream, grated Parmesan cheese and whole spinach leaves (if they are small and young, or cut).

Everything will be left to boil in two ( about 10 minutes, while the spinach will soften,), seasoning the sauce with salt, pepper, dried oregano, lemon juice (to taste ), after which they will be added chicken breast halves to get the flavors of the cooked ingredients (about 5-8 minutes).

Chicken breast with sour cream, mushrooms and spinach will be served hot, decorated with a paprika powder and served with slices of fresh bread or polenta.


Chicken breast with mushrooms and sour cream in the oven & # 8211 very easy to make

Chicken with mushrooms and sour cream in the oven - a recipe that is ready in a maximum of 30 minutes, is very easy to prepare and is delicious.

Ingredients needed for this recipe:

  • 300 g chicken breast / turkey or you can also use boneless thighs
  • 300 g Champignon mushrooms (brown or white)
  • 3 medium-sized onions
  • parsley
  • salt pepper
  • oil
  • liquid cream with at least 30% fat (or fermented cream with a high fat content)

Method of preparation:

Start by preparing the chicken breast - cut into juliennes, season with salt and pepper and fry for 5-6 minutes in hot oil. Add the finely chopped onion and sliced ​​mushrooms to the chicken. Here you will find a selection of non-stick pans with which you can prepare delicious dishes.

Cook for 3-4 minutes and add sour cream for cooking. The whole composition is put in the oven for 10-15 minutes and at the end you can add cheese, if you want.


Mushrooms with sour cream and garlic & # 8211 how to make!

Put the oil and butter in the hot pan. As soon as the butter has melted, add the onion, salt and pepper. Leave the onion until it softens and acquires a slightly reddish yellow color. Put the mushrooms in the pan, mix and leave on low to medium heat to cook.

The juice left by the mushrooms is collected in a bowl and we will put it over the sour cream. Its role is to raise the temperature of the cream a little more, but also to flavor the preparation better.

After the water has evaporated and the mushrooms have started to brown, turn the heat to low and add the mixture of sour cream, flour, garlic and mushroom juice. Mix everything slowly and continue until it starts to bind. That is, the flour begins to thicken the preparation. In time I could say about 5 minutes, until the flour starts to cook.

Mix with a little green parsley and a few finely chopped onion rings and turn off the heat.

Serve with hot polenta and garnish with green parsley and green onions.


Chicken with mushrooms and sour cream sauce with garlic

It is a dish a bit similar to the monastery chicken, but adapted to be prepared at Slow Cooker Crock Pot.
I love this appliance, even if the preparation of a recipe takes a little longer than the stove, it is much healthier, tastier and in addition I do not have to sweat next to the flame of the stove, on this heat.
[ingredients title = & # 8221Ingrediente & # 8221]

  • the chest, thighs and wings of a chicken
  • 2 onions
  • 400 gr canned mushrooms
  • 1 clove of garlic
  • 50 gr butter
  • 750 ml water
  • 200 ml of semi-sweet white wine
  • salt
  • pepper
  • thyme
  • nutmeg
  • paprika
  • 200 gr sour cream
  • 2 eggs
  • 1/2 bunch of parsley
  • 2-3 celery leaves

[/ ingredients]
Preparation time: 3 hours and 30 minutes

Portions: 8
[preparation title = & # 8221Preparation & # 8221]

Add a teaspoon of salt, cover the bowl with the lid provided, connect the appliance to the power supply and set the HIGH cooking mode for one hour.
Drain the mushrooms well, possibly rinse them a little more, chop the onion scales, and cut the butter into smaller pieces.


After draining the cooking time of the chicken, transfer the meat to a sieve to drain the liquid well, and put the soup in another bowl.
Rinse the ceramic bowl with a little water, place the pieces of butter in it, then the onion and the mushrooms and mix them well.
Over them we place the drained and seasoned chicken with pepper, thyme, paprika and salt.

Place the lid on the bowl and set the HIGH program for 2 hours and 30 minutes.
Let the ingredients cook in the butter, as well as in the steam that forms in the bowl, without lifting the lid, for at least an hour, then add the wine and the juice from the soup, just enough to cover the meat.

Peel a squash, grate it and squeeze the juice.
Add a little salt over it, then mix it with sour cream.
Mix the eggs well and add them over the sour cream and garlic, then homogenize the mixture and add the finely chopped parsley and celery leaves.


30 minutes before the time expires, try the meat, taste the food and season it with spices: pepper, paprika, nutmeg, then add a little soup over the composition of garlic, sour cream and eggs, until slightly diluted and add gradually into the bowl, mixing well.

Depending on how well the ingredients are prepared, especially the meat, the cooking time can be extended before adding the cream composition.
Nutmeg is optional, I added it because I really like its aroma.
It is a very good food, especially served with polenta.


Method of preparation

I boiled the spaghetti according to the instructions on the package.

I boiled the chicken breast in water with a little salt for 30 minutes. After it has boiled, take it out of the water and put it to cool, then cut it into pieces. We peel the mushrooms and cut them into slices.

In a frying pan put a little oil in which we put the chopped onion, then add the mushrooms, heat them a little in oil and then add 1 tsp of the water in which the chicken breast was boiled and let the mushrooms boil for 10-15 minutes. (Along with the mushrooms we can add a few peas to boil). After the mushrooms have boiled, add the chicken breast, sour cream, dried basil, garlic cloves that we put on the small grater, pepper, salt and vegeta to taste. Bring to a boil, take the sauce off the heat and put it over the spaghetti.


Recipe of stew with chicken and mushrooms it is one of the simplest, tastiest and easiest to prepare.

We often eat mushrooms, so this stew is one of the best prepared in our house. At a simple search on this blog for the word mushrooms, you will find dozens of recipes, but also more chicken recipes.

The Polish part of my family often eats mushrooms, but my mother, who grew up in the mountainous area of ​​Vrancea, also had a childhood in which ghebele and other wild mushrooms were eaten very often.

Unfortunately, I have to be content with the mushrooms found in markets or supermarkets, I rarely enjoy wild mushrooms, but when I receive them I immediately prepare something good with them. Those who live in Bucovina or in the mountainous area with forest can enjoy mushrooms and have the chance to prepare a lot of goodies with them.

Today I show you the recipe I learned from my mother chicken stew with mushrooms.

And, because we tell you that my mother grew up in Vrancea, in the country, the polenta often accompanied the stews prepared by her or her sisters. In time, I got used to it too, so now I don't even think about it mushroom stew, with whatever she had next to her, without polenta. The sarmales don't seem to work without polenta either. Now, you know what it's like, each with his own taste, custom and inherited traditions.

Stew with chicken and mushrooms he goes to both lunch and dinner. If you have a microwave at the office, you can have it in a casserole and you have a good lunch, prepared at home, fresh, definitely better than what a catering company brings.

What I like most about this recipe is that the chicken legs are fried first, and all the food will take on the taste of fried meat. It is not a diet food, it is not for diet. Chicken stew with mushrooms it's too good to stop at a small portion, like a plate in a 5-star restaurant, with a strip of meat, a few mushrooms and sauce next to them. You pay a lot and get up hungry from the table. Chicken stew with mushrooms it is for greedy people who appreciate good food.

I hope you will try the recipe and if you like it I invite you to share it. And if you send a picture, I promise to post it.

INGREDIENT:

4 chicken legs
4 small onions
2 cloves of garlic
1 carrot
300-400 g mushroom mushrooms
1 teaspoon paprika
1 smaller Kapia pepper
50 ml white wine
1 small bay leaf
2 basil leaves
2-3 sprigs of thyme
200 ml of tomato juice
1 tablespoon broth
salt
freshly ground pepper
frying oil

Put in the well-heated oil, the well-washed chicken legs, under running water. When they are fried, take them out and cook the finely chopped onion until it becomes glassy. Add the sliced ​​mushrooms, the diced pepper and the grated carrot.

When all the vegetables are soft, add the chicken, tomato juice, broth, paprika, finely chopped garlic, greens, salt and pepper. Pour 300 ml of water and wine and bring to a boil over medium heat for about 20 minutes.

If the liquid evaporates too quickly, we will add more water and we take care to mix from time to time.


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Ingredients for the chicken recipe with mushroom and lemon sauce:

  • 1 diced boneless chicken breast
  • 500 gr fresh sliced ​​mushrooms
  • 3-4 tablespoons oil
  • 70 ml white wine
  • 1 finely chopped onion
  • 3 cloves of garlic cut into thin slices
  • 1 tablespoon sweet mustard
  • the juice of a lemon
  • half sliced ​​lemon
  • 1 teaspoon food starch
  • 3-4 tablespoons chopped parsley
  • salt
  • freshly ground pepper


Video: Byggotto med kylling og kantareller (September 2021).