Pollo Porcini Recipe

Preheat and season

Preheat the oven to 200°C (390°F). Pat the chicken fillets dry with paper towel. Rub each fillet with 2 tbs olive oil (from Chicken section), then season evenly with 1.5 tsp fine sea salt and 1 tsp freshly ground black pepper.

Sear and bake

Heat a large ovenproof skillet over medium-high heat until hot. Add the seasoned fillets and sear 2 minutes per side until golden (do not cook through). Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until internal temperature reaches 74°C (165°F). Remove from oven, transfer chicken to a plate, and tent with foil to rest while you make the sauce.

Rehydrate porcini

Place dried porcini mushrooms in a small bowl and pour 200 ml hot water over them. Let soak 20 minutes. Remove porcini, reserve soaking liquid, squeeze gently to extract moisture and chop porcini coarsely. Strain soaking liquid through a fine sieve or coffee filter to remove grit and reserve (you should have about 150 ml of soaking liquid).

Sauté aromatics & mushrooms

In the same skillet used for chicken (wipe out if heavily browned), melt 2 tbs unsalted butter with 1 tbs olive oil over medium heat. Add 1 cup finely diced onion and sauté 5–6 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds. Add 200 g sliced fresh mushrooms and the chopped rehydrated porcini; sauté another 5–7 minutes until mushrooms are browned and any liquid has reduced.

Make roux & deglaze

Sprinkle 1 tbs all-purpose flour over the mushrooms and stir 1 minute to cook the flour. If using, add 60 ml dry white wine to deglaze the pan, scraping up browned bits, and let reduce 1–2 minutes. Then add 250 ml chicken stock and about 100–150 ml of the reserved porcini soaking liquid (use less if you prefer less intense flavor). Stir to combine.

Simmer & finish

Bring the sauce to a gentle simmer and cook 6–8 minutes until slightly thickened. Reduce heat to low and stir in 200 ml double cream, 1 tbs fresh thyme leaves, 1 tsp salt and 1/2 tsp black pepper. Simmer very gently 2–3 minutes to warm through—do not boil hard. Taste and adjust seasoning. Stir in 1 tsp lemon juice to brighten the sauce.

Return chicken to sauce

Nestle the rested chicken fillets back into the sauce in the skillet and spoon sauce over them. Heat gently 1–2 minutes to rewarm chicken and meld flavors before plating.

Prepare & roast/steam vegetables

While chicken rests (or in a second oven/steamer), toss 200 g baby carrots, 200 g broccolini florets and 150 g zucchini half-moons with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. For roasting: spread on a rimmed baking sheet and roast in the 200°C (390°F) oven for 12–15 minutes until tender-crisp and lightly caramelized. For steaming: steam carrots 6–8 minutes and broccolini & zucchini until tender-crisp, then season and toss with oil. Keep warm until serving.

Place one chicken fillet on each plate, spoon generous porcini cream sauce over the top and around the fillet. Arrange a portion of the mixed seasonal vegetables alongside. Sprinkle with 2 tbs chopped fresh parsley and, if desired, 2 tbs grated Parmesan. Serve immediately.