Best 8 Chicken Porcini Recipes

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Chicken is a common ingredient in many dishes around the world. It is a versatile meat that can be cooked in a variety of ways. Porcini mushrooms are also a popular ingredient in many dishes. They have a rich, earthy flavor that can add depth to any dish. When combined, chicken and porcini mushrooms make a delicious and satisfying meal. There are many different ways to cook chicken porcini. The best recipe for you will depend on your personal preferences and the ingredients that you have on hand.

Let's cook with our recipes!

FARFALLE WITH CHICKEN, PORCINI MUSHROOM AND SWISS CHARD



Farfalle with Chicken, Porcini Mushroom and Swiss Chard image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup low-sodium chicken broth
1 ounce dried porcini mushrooms
Kosher salt
1 pound farfalle pasta
3 tablespoons extra-virgin olive oil
1 large or 2 small shallots, sliced
1 teaspoon freshly ground black pepper
One 12-ounce bunch Swiss chard, center stems removed and leaves chopped into 1-inch pieces
1 cup mascarpone cheese, at room temperature (8 ounces)
2 store-bought rotisserie chicken breasts, diced into 1/2-inch pieces to yield 2 cups of meat

Steps:

  • Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Reserve the liquid.
  • Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup pasta water.
  • Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the shallots are soft, about 3 minutes. Add the chard in batches and cook until wilted, about 7 minutes. Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
  • Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta. Add reserved pasta water if necessary. Toss until all the ingredients are coated and serve.

CHICKEN WITH PORCINI GRAVY AND POLENTA



Chicken with Porcini Gravy and Polenta image

This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt) and chicken thighs. Midweek? A meat-free menu to lighten things up.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

Handful dried porcini mushrooms (about 1/2 ounce)
3 cups chicken stock
8 boneless, skinless chicken thighs, pounded
Salt and pepper
2 tablespoons flour, plus more for dredging
2 to 3 tablespoons olive oil
4 tablespoons butter
2 cloves garlic, finely chopped
1 onion, finely chopped
A few fresh sage leaves, chopped
A few fresh thyme leaves, chopped
1/2 cup dry white wine
1 cup milk
1 cup quick-cooking polenta
1/2 cup grated Parmigiano-Reggiano
Finely chopped fresh parsley, for garnish

Steps:

  • Place the dried mushrooms in pot with 2 cups of the stock. Simmer to soften the mushrooms and flavor the stock. When rehydrated, remove the mushrooms from the stock and chop. Reserve the stock, except for the very bottom, which may contain grit from the mushrooms.
  • Sprinkle the chicken with salt and pepper, and then dredge in flour. Heat the oil in a pan over medium-high heat and add the chicken to brown on both sides. Remove to a plate and add a bit more oil if necessary. Add 2 tablespoons of the butter to the pan and melt. When the butter foams, add the garlic, onions, sage, thyme and some salt and pepper, and cook to soften, 7 to 8 minutes. Stir in 2 tablespoons flour, then deglaze the pan with the wine. Add the chopped mushrooms and whisk in the flavored stock. Cook to thicken a bit and add the chicken back to the sauce.
  • Cool and store for a make-ahead meal. Reheat over medium heat.
  • To serve, heat the remaining 1 cup stock, the milk and 1 cup water to a low boil. Whisk in the polenta, and then whisk to thicken, 2 to 3 minutes. Stir in the remaining 2 tablespoons butter, some salt and pepper and the grated cheese.
  • Serve the polenta in shallow bowls topped with the chicken, gravy and a sprinkle of parsley.

ITALIAN CHICKEN STOUP WITH PORCINI, PORTOBELLO AND PEPPERS



Italian Chicken Stoup with Porcini, Portobello and Peppers image

Stoup is a term that I made up to describe a soup almost as thick as stew. This is a cacciatore that I think is the easiest way to eat and enjoy the flavors - no bones, no muss or fuss and lots of juice. I won't turn down a bowl of the original, but I prefer this dish.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h15m

Yield s: 4 to 6 servings

Number Of Ingredients 20

1 large red bell pepper
1/3 cup dried porcini mushrooms (a handful)
3 cups homemade or store-bought chicken stock
3 tablespoons EVOO
4 ounces pancetta, cut 1/8-inch thick, diced
2 large portobello mushroom caps, chopped
1 onion, finely chopped
4 cloves garlic, finely chopped
1 red chile pepper, thinly sliced
2 sprigs fresh rosemary, finely chopped
1 large bay leaf
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
1 cup dry red or white wine
One 14-ounce can stewed tomatoes
4 cups pulled or chopped cooked chicken meat
Ciabatta or other crusty bread
Shaved pecorino cheese, for garnish
Coarsely chopped fresh flat leaf parsley, for garnish
Bread, for serving

Steps:

  • Char the pepper on a gas burner or under the broiler with the oven door slightly ajar to allow steam to escape. Place the evenly charred pepper in a bowl, cover and cool. Peel and seed the pepper, and then chop.
  • Meanwhile, place the dried mushrooms in a small pot with the chicken stock and bring to a boil. Reduce the heat and simmer a few minutes to soften mushrooms. Once tender, turn off the heat.
  • While the dried mushrooms are softening up, heat the EVOO in a Dutch oven over medium-high heat. Add the pancetta and brown 2 minutes. Add the portobello mushrooms and brown until dark, 8 to 10 minutes. Add the onions, garlic, chile pepper, rosemary and bay leaf. Season with some salt and pepper and cook to soften, 10 minutes. Add the tomato paste and stir 1 minute. Add the wine and stir. Add the porcini mushrooms and their stock, all but the last few spoonfuls, as grit may have settled here. Add 3 cups water, the stewed tomatoes, chicken and chopped roasted red peppers. Bring to a low boil, and simmer 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, adding water if necessary to thin.
  • Serve in shallow bowls. Top with the shaved pecorino and parsley, and bread for mopping.

CHICKEN BREASTS WITH PORCINI MUSHROOMS



Chicken Breasts With Porcini Mushrooms image

I prepared this for us 4 for Valentine's Day 2012 and will keep this delicious souvenir here. I roasted at hot temperature the chicken in the skillet and I continue cooking at low temperature in the oven (65°C/150°F). This is not possible with every kind of oven. If you don't have simply cook the chicken through and serve immediately. Read more about low temperature chicken under: http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html

Provided by Artandkitchen

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

4 chicken breasts, skinless butterflied
1/2-1 teaspoon spices (herbes de Provences or Mexican Seasoning Mix or)
2 tablespoons margarine
1/2 cup onion, chopped
250 g mushrooms, fresh or 250 g frozen porcini mushrooms, in pieces
1/2 cup white wine
1/2 cup heavy cream
1 cup broth
1 teaspoon cornflour
3 garlic cloves, minced
1 teaspoon lemon zest, grated
1 tablespoon chives, chopped (or more or other herbs to taste)
1/4 teaspoon black pepper
salt
chives, for decoration

Steps:

  • Preheat the oven and one Pyrex at 65°C/150°F.
  • Rub the chicken with the Mexican spices.
  • Heat skillet with 1 tablespoon margarine at high temperatures and add the chicken.
  • Cook the chicken on each side for about 2 minutes until light brown. Set aside in the preheated oven for at least 20 minutes.
  • In the same skillet add the second tablespoon of margarine.
  • Add onions and cook until soft.
  • Add mushrooms and cook for 5 minutes.
  • Dissolve corn flour in broth.
  • Now add wine, cream, broth with cornfour, lemon zest, pepper, garlic and chives.
  • Stir until combined, adjust salt and pepper and place another bowl in the oven until ready to eat.
  • Just before serving, place the chicken hearth on the plate adjust sauce on the plate and decorate with some chives if you want.
  • Note: cooking at low temperature will allow you to prepare in advance and have time for your guests as the meat will not dry out rapidly.

Nutrition Facts : Calories 453.3, Fat 30.4, SaturatedFat 12, Cholesterol 133.7, Sodium 327, Carbohydrate 6.7, Fiber 0.9, Sugar 2.2, Protein 32.8

GLAZED CHICKEN WITH PORCINI AND CRISP POTATOES



Glazed Chicken with Porcini and Crisp Potatoes image

Provided by Andrea Albin

Categories     Chicken     Mushroom     Potato     Roast     Dinner     Marsala     Honey     Potluck     Shallot     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

2 cups dried porcini mushrooms ( 1 3/4 ounces )
1 1/2 cups boiling-hot water plus 1/4 cup cold water
1 cup thinly sliced shallots (about 3 medium)
1/3 cup olive oil, divided
1 1/2 teaspoons chopped thyme plus 3 whole sprigs
5 tablespoons dry Marsala, divided
1 1/2 tablespoons mild honey
1 whole chicken (about 3 1/2 pounds)
2 1/4 pounds large Yukon Gold potatoes
1/2 tablespoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1 tablespoon white-wine vinegar
Equipment: kitchen string

Steps:

  • Soak porcini in hot water (1 1/2 cups) in a small bowl until well softened, 20 to 30 minutes. Lift porcini out, squeezing liquid into bowl, then rinse porcini (to remove any grit) and coarsely chop. Strain soaking liquid through a sieve lined with a damp paper towel into a small saucepan and reserve.
  • Preheat oven to 425°F with rack in middle.
  • Cook shallots in 2 tablespoons oil with 1/4 teaspoon salt in a 12-inch nonstick skillet over medium heat, stirring occasionally, until golden, about 7 minutes. Add porcini, chopped thyme, and 1/4 teaspoon pepper and cook, stirring occasionally, 2 minutes. Add 3 tablespoons Marsala and boil until most of liquid has evaporated, then remove from heat.
  • Add honey to soaking liquid in saucepan with thyme sprigs, remaining 2 tablespoons Marsala, and 1/4 teaspoon salt. Boil until syrupy and reduced to about 3 tablespoons, 15 to 20 minutes. Discard thyme sprigs.
  • Meanwhile, remove excess fat from chicken and pat dry. Season inside and out with a rounded teaspoon salt and 3/4 teaspoon pepper. Stuff cavity with mushroom mixture and tie legs with string.
  • Put chicken in a small (13-by 9-inch) roasting pan. Roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, about 1 hour. About 5 minutes before chicken is done, brush with all of honey glaze. If glaze begins to get too dark before chicken is cooked through, loosely cover with foil.
  • While chicken roasts, peel potatoes and cut into 1/2-inch pieces. In cleaned nonstick skillet, heat remaining 3 1/3 tablespoons oil over medium heat, then add potatoes, stirring to coat. Stir in remaining 1/4 cup water and simmer, covered, stirring occasionally, 10 minutes. Remove lid and increase heat to medium-high. Add 1/2 teaspoon salt. Continue to cook, stirring occasionally, until liquid has evaporated and potatoes are golden brown all over, about 20 minutes more. Transfer to a baking sheet (do not cover).
  • Transfer chicken to a cutting board to rest 15 minutes. Turn off oven and put potatoes in oven to keep warm.
  • Meanwhile, straddle roasting pan across 2 burners and add flour. Cook over medium-high heat, stirring, 1 minute. Add broth and vinegar, stirring and scraping up brown bits. Boil mixture until reduced by about a third, about 4 minutes. Strain through a fine-mesh sieve into a gravy boat.
  • Discard kitchen string from chicken. Scoop out mushroom mixture into a bowl, stir in potatoes, and serve with chicken.

PORCINI DUSTED CHICKEN SCALOPPINE



Porcini Dusted Chicken Scaloppine image

this is simply delicious From cooking light,cal 269 Fat 7.3g, saturated 2g, carb 6.1 sodium 469 for 2 chicken pieces and 1 1/2 tbs of sauce.

Provided by MarraMamba

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 ounce dried porcini mushrooms (about 1/2 cup)
4 boneless skinless chicken breast halves
1/2 teaspoon salt, divided
1 tablespoon olive oil, divided
2 tablespoons minced shallots (about 1)
1 garlic clove, minced
3 cups sliced wild mushrooms (or cultivated approx 1/2 lb)
1/2 cup dry white wine
1/2 cup fat-free low-sodium chicken broth
3 tablespoons low-fat sour cream
1 tablespoon minced fresh flat leaf parsley

Steps:

  • Place Porcini in a spice or coffee grinder, process until finely ground.
  • Slice chicken breasts halves in half horizontally. Sprinkle chicken with 1/4 tsp salt and pepper. Sprinkle both sides with porcini powder, shaking off excess.
  • Heat 1 tsp oil in a large non stick skillet over medium high. Add chicken pieces to pan, cook 1 1/2 minutes a side or until lightly browned and done. Remove from pan, keep warm. repeat until all are done.
  • Heat remaining tsp or so of oil in pan. Add shallots and garlic, cook 1 minute stirring. Add 3 cups mushrooms, cook 5 minutes until liquid evaporates, stirring occasionally. Add wine, scraping brown bits to loosen. Increase heat to medium high. cook 2 minutes until liquid almost evaporates.
  • Add broth to pan, simmer until mixture is reduced to 1/4 cup (about 5 minutes). Stir in sour cream, cook 1 minute. Remove from heat. Add salt, pepper and parsley.
  • Serve spooning sauce over.

PORCINI CHICKEN WITH WILD RICE AND WHEAT BERRIES



Porcini Chicken with Wild Rice and Wheat Berries image

Categories     Chicken     Mushroom     Tomato     Bake     Dinner     White Wine     Winter     Dill     Wild Rice     Simmer     Gourmet

Number Of Ingredients 16

8 cups water
1 cup wild rice
1 3/4 teaspoons salt
1 cup hard wheat berries*
2 ounces dried porcini* (2 cups)
2 pounds skinless boneless chicken breast halves (6 small or 4 large)
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 tablespoon unsalted butter
3 large garlic cloves, minced
1/2 cup dry white wine
1 (14- to 16-ounces) can diced tomatoes, drained
1/3 cup chopped fresh dill
Garnish: chopped fresh dill
Special Equipment
an electric coffee/spice grinder

Steps:

  • Cook rice:
  • Bring 4 cups water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and simmer, covered, until rice is tender and grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain in a colander.
  • Cook wheat berries while rice simmers:
  • Bring remaining 4 cups water to a boil in a 3-quart heavy saucepan, then stir in wheat berries and 1 1/4 cups porcini. Reduce heat and simmer, partially covered, over low heat until wheat berries are tender, 1 to 1 1/4 hours. Stir in 1/2 teaspoon salt and pour wheat berry mixture into a large sieve set over another saucepan or a skillet. Reserve wheat berries and porcini in a bowl and boil cooking liquid until reduced to about 1 cup, then add to wheat berry mixture. (Cut up any porcini that are large.)
  • Cook chicken:
  • Put oven rack in middle position and preheat oven to 450°F.
  • Grind remaining 3/4 cup porcini to a powder in coffee/spice grinder. (If porcini are too moist to grind, dry completely on a baking sheet in oven 3 to 5 minutes, then cool before grinding.)
  • Pat chicken dry, then arrange in 1 layer on a sheet of wax paper. Sprinkle both sides of chicken with remaining 3/4 teaspoon salt and season with pepper. Put porcini powder in a fine mesh sieve and dust both sides of chicken generously, shaking off excess.
  • Heat oil and 1/2 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown chicken in 2 batches, without crowding, turning over once, about 4 minutes per batch. Transfer chicken to a shallow baking dish as browned (reserve fat in skillet). Bake browned chicken until just cooked through, 3 to 5 minutes, then let stand 5 minutes before slicing.
  • While chicken bakes and stands, add remaining 1/2 tablespoon butter to fat in skillet and cook garlic over moderately low heat, stirring, 1 minute. Add wine and boil over high heat, stirring and scraping up brown bits, until reduced by half, about 3 minutes. Add wild rice, tomatoes, and wheat berry mixture (including reduced cooking liquid) and bring to a boil, stirring occasionally. Stir in dill and season with salt and pepper. Slice chicken and serve with rice mixture.
  • *Available at natural foods store and specialty markets.

CHICKEN PORCINI



Chicken Porcini image

Make and share this Chicken Porcini recipe from Food.com.

Provided by Gohogsgirl

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 ounce dried porcini mushrooms
4 boneless skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 medium yellow onion, chopped fine
1/2 cup dry white wine
2 tablespoons tomato paste

Steps:

  • Put the mushrooms in a small bowl and add 1/2 cup of hot water to cover (if you need to add more - do so. Let the mushrooms soak for about 1/2 hour.
  • Remove mushrooms, reserving the water. Clean mushrooms to remove any grit and chop coarsely.
  • Filter the water through a paper towel placed in a sieve.
  • Heat oil and butter in a large skillet over medium high heat. When the butter has melted add the chicken and sauté on both sides for about 2-3 minutes per side.
  • Remove the chicken and add the onion to the pan. Cook onion until translucent (about 5 minutes) and then return the chicken to the pan.
  • Stir in mushrooms and their liquid. Combine the wine and the tomato paste. Add to the pan, cover and simmer for 20 minutes. Remove the chicken from the pan again, and raise the heat and reduce the sauce until it thickens (about 10 minutes).
  • Serve chicken with sauce poured over the top.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and ensure that your chicken porcini dish turns out perfectly.
  • Choose high-quality ingredients: The quality of your ingredients will have a big impact on the final dish. Look for fresh, organic chicken and porcini mushrooms. If you can't find fresh porcini mushrooms, you can use dried porcini mushrooms, but be sure to soak them in hot water for at least 30 minutes before using.
  • Cook the chicken properly: Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. You can use a meat thermometer to check the temperature of the chicken.
  • Don't overcook the chicken: Overcooked chicken will be dry and tough. Cook the chicken just until it is cooked through.
  • Use a flavorful sauce: The sauce is what really brings the chicken porcini dish together. Use a sauce that is rich and flavorful, such as a creamy mushroom sauce or a Marsala sauce.
  • Serve the chicken porcini with your favorite sides: Chicken porcini can be served with a variety of sides, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

Chicken porcini is a delicious and elegant dish that is perfect for a special occasion. With its tender chicken, flavorful sauce, and earthy mushrooms, chicken porcini is sure to impress your guests. By following these tips, you can make sure that your chicken porcini dish turns out perfectly.

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