Fast Recipes

Chicken with buckwheat and mushrooms

Dried mushrooms add depth of flavour while fresh mushrooms add a beautiful earthiness to this dish.

By Emma Knowles
  • Serves 4
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Chicken with buckwheat and mushrooms
Dried and fresh mushrooms each bring something different to this dish - the dried mushrooms add depth of flavour to the pilaf, while fresh mushrooms sautéed in butter and garlic add beautiful earthiness. Use dried porcini or mixed dried field mushrooms - whichever take your fancy.


  • 1½ tbsp olive oil
  • 8 skinless chicken thigh fillets
  • 30 gm butter, diced
  • 200 gm Swiss brown mushrooms, thickly sliced
  • 1 garlic clove, finely chopped
  • Juice of ½ lemon, or to taste
Buckwheat pilaf
  • 500 ml hot chicken stock (2 cups)
  • 20 gm dried mushrooms
  • 2 tbsp olive oil
  • ½ small onion, finely chopped
  • 1 garlic clove, finely chopped
  • Finely grated rind of 1 lemon
  • 2 tsp chopped thyme
  • 125 gm buckwheat
  • Large handful of baby kale (see note)


  • 1
    For buckwheat pilaf, bring stock and dried mushrooms to a simmer. Heat oil in a saucepan over medium-high heat, add onion, garlic, lemon rind and thyme, and sauté until onion is just tender (2-3 minutes). Stir in buckwheat to coat in
    oil and toast lightly, add stock mixture, season t taste, bring to the boil, then reduce to a simmer, cover and cook until buckwheat is tender and most of the stock is absorbed (15-18 minutes). Stir in kale to wilt and check seasoning.
  • 2
    Meanwhile, preheat oven to 180C. Heat oil in a frying pan over medium-high heat, add chicken in batches and brown well all over. Transfer to a roasting pan and roast until cooked through
    (4-5 minutes). Add butter to pan and when it foams add mushrooms and garlic and sauté until mushrooms are golden brown (1-2 minutes). Add lemon to taste, season and serve on buckwheat pilaf with chicken.


Baby kale is available from select supermarkets and greengrocers. If it's unavailable, use regular kale torn into bite-sized pieces.