Braised chicken with mixed mushrooms (fresh porcini mushrooms)
easy
90 mins
90 mins
Ingredients
- 1 bag (15 g) dried porcini or 200 g fresh porcini
- 250 g Oyster mushrooms
- 375 g white mushrooms
- 125 g Chanterelles
- 2 (approx. 180 g) medium-sized tomatoes
- 1 Onion
- 2-3 stem(s) Marjoram
- 1/2 bunch Thyme
- 4 (approx. 800 g) Chicken legs
- 30-40 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1/8 l clear chicken stock (instant)
- 150 g Whipped cream
- 2 TABLESPOONS dark sauce thickener
Directions
- 1
Soak dried porcini in 3/8 litres of lukewarm water for about 30 minutes. In the meantime clean oyster mushrooms, mushrooms and chanterelles. Clean oyster mushrooms and mushrooms with kitchen paper or a soft brush.
- 2
Wash chanterelles thoroughly and drain well. (If fresh porcini are used, clean them and also clean with kitchen paper or brush). Depending on the size, cut the mushrooms in half or in pieces.
- 3
Wash and halve the tomatoes, remove the seeds. Cut the flesh into slices. Peel and chop onion. Wash marjoram and thyme, dab dry and chop finely, except for something to garnish.
- 4
Wash chicken legs, pat dry and divide into upper and lower legs. Heat some clarified butter in a large pan and fry the chicken parts in it. Season with salt and pepper and remove.
- 5
Pour the rest of the clarified butter into the hot pan. Fry the mushrooms and onion in it (fry the fresh porcini mushrooms, then add 3/8 litres of chicken soup instead of 1/8 litre). Deglaze with soaked porcini mushrooms and the soaking water, as well as chicken soup.
- 6
Season with salt and pepper, add chopped herbs and braise covered for 30-40 minutes. After about 30 minutes add tomatoes and cream. Stir in sauce thickener, bring to the boil again and season with salt and pepper.
- 7
Serve sprinkled with remaining marjoram and thyme.
Nutrition Facts
500 kcal
8 g
37 g
34 g
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