BEST MUSHROOM CHICKEN RECIPE RECIPES
CHICKEN & MUSHROOM RISOTTO RECIPE | BBC GOOD FOOD
Learn to make this creamy, comforting risotto with our easy, step-by-step recipe – great for using up leftover chicken
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Cook Time 55 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
- Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
- Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
- Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed – this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
- Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.
Nutrition Facts : Calories 629 calories, FatContent 22 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 4 grams fiber, ProteinContent 37 grams protein, SodiumContent 2 milligram of sodium
CHICKEN, LEEK & MUSHROOM PIES RECIPE - BBC GOOD FOOD
Make these creamy chicken, leek and mushroom pies from scratch or use up leftover roast chicken and make a stock from the bones. They require a little extra effort, but they're worth it
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Total Time 1 hours 20 minutes
Prep Time 25 minutes
Cook Time 55 minutes
Yield Makes enough filling for 6 individual pies
Number Of Ingredients 12
Steps:
- Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the chicken and stir until the chicken starts to brown. Scatter over the flour and stir to make a paste and continue to cook for 2 mins.
- Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Leave to cool, then pop in the fridge to chill. Can be made up to two days ahead. Assemble the pies as directed in Tom's pie pastry recipe, decorating the tops with any trimmings, if you like.
Nutrition Facts : Calories 1051 calories, FatContent 61 grams fat, SaturatedFatContent 31 grams saturated fat, CarbohydrateContent 92 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 7 grams fiber, ProteinContent 28 grams protein, SodiumContent 1.7 milligram of sodium
More about "best mushroom chicken recipe recipes"
CHICKEN & MUSHROOM RISOTTO RECIPE | BBC GOOD FOOD
Learn to make this creamy, comforting risotto with our easy, step-by-step recipe – great for using up leftover chicken
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Italian
Calories 629 calories per serving
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Italian
Calories 629 calories per serving
- Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.
See details
CHICKEN, LEEK & MUSHROOM PIES RECIPE - BBC GOOD FOOD
Make these creamy chicken, leek and mushroom pies from scratch or use up leftover roast chicken and make a stock from the bones. They require a little extra effort, but they're worth it
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dinner, Main course, Supper
Calories 1051 calories per serving
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dinner, Main course, Supper
Calories 1051 calories per serving
- Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Leave to cool, then pop in the fridge to chill. Can be made up to two days ahead. Assemble the pies as directed in Tom's pie pastry recipe, decorating the tops with any trimmings, if you like.
See details
CHICKEN & MUSHROOM RISOTTO RECIPE | BBC GOOD FOOD
Learn to make this creamy, comforting risotto with our easy, step-by-step recipe – great for using up leftover chicken
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Italian
Calories 629 calories per serving
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Italian
Calories 629 calories per serving
- Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.
See details
CHICKEN, LEEK & MUSHROOM PIES RECIPE - BBC GOOD FOOD
Make these creamy chicken, leek and mushroom pies from scratch or use up leftover roast chicken and make a stock from the bones. They require a little extra effort, but they're worth it
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dinner, Main course, Supper
Calories 1051 calories per serving
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dinner, Main course, Supper
Calories 1051 calories per serving
- Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Leave to cool, then pop in the fridge to chill. Can be made up to two days ahead. Assemble the pies as directed in Tom's pie pastry recipe, decorating the tops with any trimmings, if you like.
See details
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