To cook chicken with mushrooms in a pan, you will need quite a bit: some mushrooms and chicken meat (breast, thighs or legs – it doesn’t matter at all).
The most remarkable thing about this recipe is that there will be no sauce. Absolutely, even soy. We will enjoy the pure duo of two amazing products. True, in order to achieve the perfect taste, you need a secret ingredient, but which one, see below.
The recipe is suitable for cooking in a pan, multi cooker, convection oven and even on a fire. A step-by-step description of the process with detailed photographs will help cook the perfect chicken even for inexperienced cooks.
Buy fresh champignons of medium size, white color without spots, damage, rot smell. They should not be slippery to the touch. Rinse the mushrooms thoroughly from the soil under a stream of warm or cold water. Cut out damaged areas, if any. Small mushrooms up to 2 cm in size do not need to be cleaned, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.
Spices, especially rosemary and thyme, are recommended to be added at the last moment of stewing. If they are subjected to prolonged stewing, they will leave bitterness in the dish.
Champignons in this dish can be successfully replaced with other mushrooms, for example, wild ones. They will give the dish an incomparable flavor.
If you want your dish to acquire a special zest, and chicken meat to become even more juicy and tender, marinate it first. The longer the chicken basks in the marinade, the better.
I just love mushrooms fried with chicken and onions! Only I cook a little differently: I first fry the mushrooms separately so that excess moisture evaporates from them. Interesting to add your secret ingredient. My favorite side dish is mashed potatoes.