Breast Of Chicken With Rosemary And Polenta With Porcini Mushrooms Food

CHICKEN WITH MUSHROOM AND POLENTA

Steps:

• Soak the dried mushrooms in warm water. Clean the champignons and cut them into slices. Wash the chicken and divide it into 8 pieces. Thoroughly wash the giblets and mince them. Fry the chicken for 6-7 minutes in a saucepan with the butter, adding salt and pepper to taste. Remove the chicken from the pan and use the pan to fry the sliced onion, the garlic clove, peel still on and crushed, and 1 tablespoon minced parsley. Put the chicken back in the pan, add a splash of white wine and let it evaporate for 3-4 minutes, then add the giblets, the minced salami,
• the soaked mushrooms and a ladle of broth and continue cooking for 45 minutes. Finally, add the champignons, cook for another 5 minutes, remove from heat and add 2 tablespoons minced parsley.
• For the polenta: boil 6 cups water with a drizzle of oil and a pinch of salt. Slowly pour in the cornmeal, mixing with a whisk. Cook the polenta for 40-45 minutes, whisking often. Pour the cooked polenta into a serving platter. Set the pieces of chicken on the polenta, top them with the sauce and serve immediately.

CHICKEN WITH PORCINI GRAVY AND POLENTA

Steps:

• Place the dried mushrooms in pot with 2 cups of the stock. Simmer to soften the mushrooms and flavor the stock. When rehydrated, remove the mushrooms from the stock and chop. Reserve the stock, except for the very bottom, which may contain grit from the mushrooms.
• Sprinkle the chicken with salt and pepper, and then dredge in flour. Heat the oil in a pan over medium-high heat and add the chicken to brown on both sides. Remove to a plate and add a bit more oil if necessary. Add 2 tablespoons of the butter to the pan and melt. When the butter foams, add the garlic, onions, sage, thyme and some salt and pepper, and cook to soften, 7 to 8 minutes. Stir in 2 tablespoons flour, then deglaze the pan with the wine. Add the chopped mushrooms and whisk in the flavored stock. Cook to thicken a bit and add the chicken back to the sauce.
• Cool and store for a make-ahead meal. Reheat over medium heat.
• To serve, heat the remaining 1 cup stock, the milk and 1 cup water to a low boil. Whisk in the polenta, and then whisk to thicken, 2 to 3 minutes. Stir in the remaining 2 tablespoons butter, some salt and pepper and the grated cheese.
• Serve the polenta in shallow bowls topped with the chicken, gravy and a sprinkle of parsley.

ROASTED CHICKEN BREASTS WITH HERBS AND PORCINI MUSHROOMS

Steps:

• In a small bowl, cover dried porcini mushrooms with boiling water; let stand until mushrooms soften ~ 15 minutes.
• Using a fork, lift mushrooms from liquid and chop fine - you should have about 4 teaspoons.
• Follow recipe for "Roasted Chicken Breast Base Recipe" reference recipe #316587, mixing porcini, thyme and rosemary into softend butter along with salt.

CHICKEN BREASTS WITH PORCINI MUSHROOMS

Steps:

• Preheat the oven and one Pyrex at 65°C/150°F.
• Rub the chicken with the Mexican spices.
• Heat skillet with 1 tablespoon margarine at high temperatures and add the chicken.
• Cook the chicken on each side for about 2 minutes until light brown. Set aside in the preheated oven for at least 20 minutes.
• In the same skillet add the second tablespoon of margarine.
• Add onions and cook until soft.
• Add mushrooms and cook for 5 minutes.
• Dissolve corn flour in broth.
• Now add wine, cream, broth with cornfour, lemon zest, pepper, garlic and chives.
• Stir until combined, adjust salt and pepper and place another bowl in the oven until ready to eat.
• Just before serving, place the chicken hearth on the plate adjust sauce on the plate and decorate with some chives if you want.
• Note: cooking at low temperature will allow you to prepare in advance and have time for your guests as the meat will not dry out rapidly.