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
Chicken with buckwheat and mushrooms
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.

Ingredients

  • 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)

Method

Main
  • 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.

Notes

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

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  • Author: Emma Knowles