How to make - Slovak Chicken in Porcini Mushroom Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: white grape juice

💰Cheaper: non-alcoholic white wine

White grape juice offers sweetness without alcohol

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can replace butter in cooking.

chicken thighs

💰Cheaper: chicken drumsticks

Drumsticks are often less expensive and still flavorful.

Rehydrate dried porcini mushrooms in hot water and reserve the infused water for the sauce.

Season chicken with salt, pepper, and paprika on both sides.

Heat oil in a large pot until smoking and brown the chicken for about 1.5 minutes on each side.

Remove the chicken from the pot after browning.

Lower the heat to medium and cook the onions in the same pot until translucent, scraping up browned bits from the bottom.

Add the chicken back into the pot along with the rehydrated porcini mushrooms and the reserved mushroom water.

Add just enough hot water to cover the chicken and bring to a boil, then reduce to a simmer for 15 minutes.

Thicken the sauce by mixing 4 tablespoons of flour with cold water and adding it to the pot, then simmer for another 5 minutes.

Serve over pasta, gnocchi, or white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens