Recipe for Sunday Fried Chicken with Mushrooms

Recipe for Sunday Fried Chicken with Mushrooms

This Sunday, we invite you to plunge into the heart of autumn with this comforting recipe for cognac chicken with spelt and mushrooms. If you want more fall recipes, you can find loads of ideas here.
This Sunday’s recipe is very simple and can be modified to your liking: you can add mushrooms of your choice. Similarly, you can replace spelt with other cereals such as millet, buckwheat or pearl barley. For a varied and balanced diet, it is useful to diversify your cereals, so this recipe is a good alternative to traditional mushroom pasta.

Photo: Guillaume Marinette

see also

Cognac fried chicken recipe

Preparation time : 20 minutes
Cooking time : 1h15
For 4 people

Ingredients:

Photo: Guillaume Marinette

– 1 free-range chicken (about 1.4 kg)
– 12 ml brandy
– 6 cl olive oil
– 220 g spelled
– 30g dehydrated death pipes (or other dried mushrooms)
– 300 g chanterelles
– 300 g oyster mushrooms
– 6 garlic cloves
– 50 g butter
– 1 onion
– 12 ml white wine
– 400 ml chicken stock (or 400 ml water + 1 chicken stock cube)

Expanded:

Photo: Guillaume Marinette

1. Soak spelled the night before in a large bowl of water.

2. Chop 3 cloves of garlic, then place them with olive oil and cognac. Pour the mixture over the chicken and leave to marinate for 1 hour in the refrigerator.

Photo: Guillaume Marinette

3. Place the dried mushrooms in a bowl and cover with boiling water. To book.

Photo: Guillaume Marinette

4. In a pan, quickly fry the chicken in a pan with butter and cognac marinade. When the chicken is browned, set it aside and fry the chopped onion, chopped garlic and mushrooms in the same pan.

Photo: Guillaume Marinette

5. When the mushroom water has evaporated, add the drained spelt, rehydrated mushrooms with soaking water, white wine and chicken broth, then simmer for about ten minutes.

Photo: Guillaume Marinette

6. Preheat oven to 200°C. Pour the mushroom mixture into a gratin dish and add the chicken.

7. Cover with aluminum foil and cook for 45 minutes. Remove the aluminum foil after 45 minutes and cook for 15-20 minutes. Baste the chicken with juice from time to time.

Photo: Guillaume Marinette

8. Serve hot.