Chicken with chanterelles in a frying pan
2 servings
30 minutes
Chicken with chanterelles in a skillet is an exquisite dish of Russian cuisine that combines the tenderness of chicken meat with the earthy aroma of forest mushrooms. Chanterelles, with their light nutty flavor, pair wonderfully with a creamy sauce, creating a harmony of tastes. Historically, mushrooms have always held an important place in Russian cooking, especially in the autumn season when the forest provided a generous harvest. This dish is perfect for a cozy family dinner, and the addition of parmesan and arugula gives it a European touch. Serving it with a hint of spiciness from chili flakes makes it truly expressive. The simple skillet cooking process preserves the juiciness of the chicken and reveals the rich bouquet of flavors from the ingredients.
1
Thoroughly rinse the chanterelles.
- Chanterelles: 100 g
2
Chop the garlic finely.
- Garlic: 2 cloves
3
Heat two types of oil in a pan.
- Olive oil: 1.5 tablespoon
- Butter: 20 g
4
Place the chicken thighs. Fry for 5-6 minutes.
- Chicken thighs: 400 g
5
To salt.
- Sea salt: to taste
6
Add pepper.
- Ground black pepper: to taste
7
Flip and fry for another 3-4 minutes.
8
Chop the chanterelles coarsely.
- Chanterelles: 100 g
9
Add mushrooms to the chicken and reduce the heat to medium.
- Chanterelles: 100 g
10
After 2-3 minutes, add garlic and stir.
- Garlic: 2 cloves
11
To salt.
- Sea salt: to taste
12
Add cream after 2-3 minutes.
- Whipping cream 33%: 250 ml
13
Add pepper.
- Ground black pepper: to taste
14
Cover with a lid and simmer for about 10-12 minutes.
15
Grate the parmesan.
- Parmesan (Parmigiano Reggiano): 50 g
16
Sprinkle with parmesan and remove from heat.
- Parmesan (Parmigiano Reggiano): 50 g
17
Transfer to a plate, garnish with arugula, season with chili, and serve.
- Rocket (arugula): to taste
- Chili flakes: to taste
