Chicken with mushrooms

By GialloZafferano · 50 min

Ingredients

Instructions

1. Soak the dried porcini in warm water for about 20 minutes.
2. Clean and finely chop the shallot and the garlic.
3. In a saucepan, add a swirl of oil and the shallot, and stew over low heat for about 7–8 minutes.
4. Meanwhile, put the flour in a baking dish and coat the chicken pieces well.
5. Once the shallot has stewed, brown the chicken thighs on both sides.
6. Deglaze with the white wine and let it evaporate for a few moments.
7. Add the seasonings and the well-drained mushrooms (keep the soaking water), then season with salt and pepper.
8. Strain and measure 1 1/4 cups of the mushroom soaking water and add it to the pan.
9. Cover and cook for 50 minutes over low heat, turning the chicken thighs occasionally.
10. Uncover, cook 10 more minutes over low heat until the sauce thickens.
11. Stir in the fresh liquid cream, cook 5 more minutes until very creamy, and serve hot.

Summarized from GialloZafferano's video. Watch it for the details.

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