Chicken with mushroom buckwheat
Bring the broth with dried mushrooms to a gentle boil in a saucepan over the buckwheat. In a saucepan over high heat, heat 2 tablespoons of oil, add the onion, garlic, lemon zest and thyme. Fry until the onion is just soft (2–3 minutes), be careful not to burn the garlic, it will become bitter!
Ingredients · Servings For 4 people
- 1 tbsp olive oil
- 8 pieces of chicken thigh fillets
- 30g butter
- 200 g mushrooms
- 1 clove garlic
- 1 l chicken broth
- 40 g dried mushrooms
- 2 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 2 pieces lemon
- 1 tbsp thyme
- 250 g buckwheat
- 2 handfuls of Brussels sprouts
Method · 1 h 5 min
- Bring the broth with dried mushrooms to a gentle boil in a saucepan over the buckwheat. In a saucepan over high heat, heat 2 tablespoons of oil, add the onion, garlic, lemon zest and thyme. Fry until the onion is just soft (2–3 minutes), be careful not to burn the garlic, it will become bitter! Stir in the buckwheat to coat it with fat and fry it lightly. Add the broth with mushrooms, salt and pepper to taste. Bring to a boil, then reduce the heat and simmer gently, covered, for 15–20 minutes until the buckwheat is soft and most of the broth is absorbed. For the last 5 minutes, add and stir in the romanesco or Brussels sprouts.
- Meanwhile, preheat the oven to 180°C. Heat 1 tablespoon of oil in a non-stick frying pan over medium-high heat and fry the salted and peppered chicken pieces in batches until nicely golden on all sides. Transfer to a baking dish, you can add slices of butter, and bake in the oven until cooked through (about 10–15 minutes).
- Add the butter, cut into cubes, to the pan and when it foams, add the mushrooms and garlic and fry for 1-2 minutes until the mushrooms are golden brown. Season with lemon juice, salt and pepper and serve with buckwheat.
