Chicken with dried mushrooms and potatoes in a pot
1 serving
35 minutes
Chicken with dried mushrooms and potatoes in a pot is a cozy dish of European cuisine filled with deep, rich flavors. Dried mushrooms give it an earthy aroma that enhances the taste of tender chicken fillet, while potatoes make it hearty and warming. Baking in a pot allows the ingredients to exchange their aromas, creating a harmonious ensemble of flavors. The origins of this dish can be found in traditional village recipes that used accessible yet fragrant ingredients. It is often prepared for family dinners as it is simple to make but impresses with its rich taste. The sauce made from mushroom broth and milk gives the dish a silky texture, while spices add depth to the flavor. Each spoonful of this treat carries the warmth of home and the coziness of ancient European traditions.
1
Cut the meat into pieces, fry it, adding spices.
- Chicken breast fillet: 1 piece
- Spices: to taste
2
Soak the mushrooms, chop them, and fry with onions.
- Dried mushrooms: 30 g
- Onion: 2 pieces
3
Cut the potatoes, place them in a pot, then add mushrooms and meat, pour with sauce. Put in the oven for about an hour.
- Potato: 4 pieces
- Dried mushrooms: 30 g
- Chicken breast fillet: 1 piece
- Mushroom broth: 0.5 glass
4
For the sauce, lightly roast the flour in a dry pan (until cream color). Then, gradually pour in the mushroom broth while mixing well (I whisk it), then add milk and spices.
- Wheat flour: 1 teaspoon
- Mushroom broth: 0.5 glass
- Milk: 0.5 glass
- Spices: to taste