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Meat, South and mountains

Chicken sauté with porcini mushrooms and pan-fried potatoes

Chicken sauté with porcini mushrooms and pan fried potatoes is a family dish for 4, ready in 55 minutes, rated easy, for about €4.00 per person. The key is browning the chicken skin well before covering it to finish cooking, and searing the porcini over high heat without stirring too soon so they brown instead of releasing water.

Porcini are in season, so here's a chicken thigh pan seared until golden, with a quick sauté of porcini and garlic, and crispy pan fried potatoes on the side.

Chicken sauté with porcini mushrooms and pan-fried potatoes
Total time
55 min
Difficulty
Easy
Cost per person
€4.00
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Fall
The kids
They generally like it

This dish smells like fall the moment the pan heats up. The chicken browns slowly skin side down, the porcini sear with garlic and shallot, and the potatoes turn crisp in their own pan next door. Three separate pans, but everything comes together on the plate with fresh parsley scattered on top.

It's the kind of recipe for an unhurried Sunday, or even a weeknight if you have a bit of time on hand. Kids eat the chicken and pan fried potatoes without any fuss, and the porcini sit on the side for anyone who already likes mushrooms. Nothing complicated, just well handled pans.

The ingredients

4 people

Butcher

  • Chicken thighs 4

Frozen foods

  • Fresh or frozen porcini mushrooms 400 g

Fruits and vegetables

  • Potatoes 1 kg
  • Garlic 3 cloves
  • Shallot 2
  • Parsley 1 sprig

Dairy

  • Butter 30 g

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Peel the potatoes, cut them into cubes, and blanch them for a few minutes in boiling salted water, then drain them. 8 min

    Letting them air dry for a minute makes them much crispier.

  2. Brown the chicken thighs in a large skillet with a little oil, skin side down first. 15 min

    Only flip them once the skin releases easily on its own.

  3. Lower the heat, cover, and cook the chicken until the juices run clear when you pierce a thigh. 20 min

    Pierce near the bone, that's the part that cooks last.

  4. In another pan, sauté the potatoes in oil until golden, salting them only at the end. 15 min

    Salt at the end only, salt draws out water and keeps them from crisping up.

  5. Sauté the porcini with the butter, minced shallot and garlic, then add them to the chicken with the chopped parsley. 8 min

    Add the garlic last, it burns quickly and turns bitter.

Our tips to get it right

  • Use a skillet wide enough that the chicken thighs don't overlap, otherwise the skin steams instead of browning.
  • If you're using frozen porcini, don't thaw them first, sauté them straight from frozen over high heat so they don't release too much water.
  • Keep the chicken fat in the pan, it flavors the potatoes beautifully if you finish them in there for the last two minutes.

The variations

  • Swap the porcini for button mushrooms or chanterelles depending on what you find, the method stays the same.
  • For a meatless version, replace the chicken with roasted squash or parsnip slices, and keep the porcini and pan fried potatoes as they are.
  • To save time, cut the chicken into boneless pieces, the covered cooking time drops to about 12 minutes.

What to serve it with

  • A well dressed green salad
  • A glass of grape juice
  • Crusty bread to soak up the juices

Storage

The dish keeps 2 to 3 days in the fridge in a sealed container. It freezes well, chicken and porcini on one side, potatoes separately since they lose their crispness. Reheat gently in a skillet over low heat so the chicken doesn't dry out.

Questions about this dish

Can you use dried porcini instead of fresh or frozen?

Yes, rehydrate about 40g of dried porcini in warm water for 20 minutes, then drain well before sautéing. Save a bit of the soaking liquid to add extra flavor to the pan if you like.

Can you prep this ahead for a dinner with friends?

You can cook the chicken and porcini ahead and reheat them gently before serving. The pan fried potatoes are best made at the last minute so they stay crisp.

How do you know the chicken is fully cooked without a thermometer?

Pierce the thigh near the bone, the juices should run clear, not pink. If the juices still look cloudy or pink, cover and cook a few more minutes.

Can you use chicken breasts instead of thighs?

Yes, but breasts cook faster and dry out more easily. Cut the covered cooking time to about 12 minutes and keep an eye on the juices.

How long does it take to make a chicken sauté with porcini mushrooms and pan fried potatoes?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken sauté with porcini mushrooms and pan fried potatoes?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken sauté with porcini mushrooms and pan fried potatoes cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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