Mushrooms with chicken and polenta

Chanterelles with Chicken and Polenta – a Savory Recipe from the Heart of Nature

If you have a deep love for nature and delicious food, then today’s recipe is just what you need. Chanterelles with chicken and polenta is a dish that combines the earthy flavors of mushrooms with the juiciness of chicken meat, all served on a bed of warm, creamy polenta. This recipe will not only delight your taste buds but also bring a piece of mountain beauty directly to your table.

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 4

Ingredients:
- 4-5 fresh chanterelles (approximately 300 g)
- 1 medium onion
- 3-4 tablespoons of olive oil
- Salt, to taste
- Pepper, to taste
- Dried thyme, optional
- 1 tray of boneless chicken thighs (approximately 1 kg)
- 1 liter of water
- Polenta (for 4 servings)

Preparing the Chanterelles:
1. Start by cleaning the chanterelles. Use a damp cloth to remove dirt, avoiding rinsing them under water as they can absorb moisture.
2. Cut the chanterelles into small pieces suitable for cooking. This size is important for even cooking.
3. In a deep skillet, add a tablespoon of olive oil and finely chopped onion. You can use white or yellow onion, depending on your preference.
4. Immediately add the chopped chanterelles. This will help prevent the onion from frying, allowing it to become translucent and release its flavors.
5. Pour a cup of warm water over the chanterelles, cover the skillet, and let it simmer. After about 10-15 minutes, the water will reduce. Repeat this process two more times, stirring occasionally, until the chanterelles become soft and flavorful.
6. Add salt and pepper to taste. The chanterelles have such a rich natural flavor that often no other spices are needed.

Preparing the Chicken Thighs:
1. Rinse the chicken thighs under cold water and dry them with a paper towel.
2. Season with salt, pepper, and dried thyme if desired. Thyme adds a specific flavor that pairs wonderfully with mushrooms.
3. Arrange the thighs in a baking tray, add 2-3 tablespoons of olive oil and 1-2 cups of water. This step will help keep the meat juicy during roasting.
4. Cover the tray with aluminum foil and place it in a preheated oven at 180°C. Bake for about 30 minutes.
5. After this period, turn the thighs over and leave them in the oven for another 15-20 minutes, removing the foil in the last 10 minutes to allow them to brown nicely.

Preparing the Polenta:
1. In a pot, bring 1 liter of water to a boil. Add a pinch of salt.
2. When the water starts to boil, gradually add the cornmeal, stirring constantly to avoid lumps. The standard ratio is 1 part cornmeal to 4 parts water.
3. Continue stirring until the polenta becomes thick and pulls away easily from the sides of the pot. This process takes about 10-15 minutes.

Assembling the Dish:
1. On a platter, lay a generous layer of polenta.
2. Add the sautéed chanterelles on top of the polenta and place the roasted chicken thighs alongside them.
3. You can also add a tablespoon of sour cream on top for a touch of creaminess.

Serving Suggestion:
This dish is served hot, accompanied by a glass of dry white wine or a craft beer. A green salad or a tomato salad with onion can perfectly complement the meal.

Practical Tips:
- You can also use other types of mushrooms, such as morels or porcini, to vary the flavor.
- If you don’t have chicken thighs, you can use chicken breast, but make sure not to overcook them to avoid dryness.
- Polenta can also be made with milk for a creamier texture.

Calories and Nutritional Benefits:
This recipe is not only delicious but also nutritious. Chicken thighs are an excellent source of protein, and chanterelles are rich in fiber and antioxidants. A serving of 250 g of the dish contains approximately 450-500 calories, depending on the oil used and the amount of polenta.

Frequently Asked Questions:
- Can I use frozen mushrooms? Yes, but the flavor will not be as intense, so we recommend using fresh mushrooms if possible.
- How can I make the polenta fluffier? Add a bit of butter or olive oil at the end, mixing well.

This recipe for chanterelles with chicken and polenta is more than just a dish – it’s a true culinary story that brings together the flavors of nature with gastronomic tradition. So invite your friends or family and enjoy a delicious meal filled with warmth and good cheer! Enjoy your meal!

 Ingredients: one onion 4-5 mushrooms 3-4 tablespoons of oil a little salt and a bit of pepper, possibly thyme a small container of deboned thighs (about 1KG) a polenta....(anyone can make it...)

 Tags:  mushrooms sour cream