Pollo En Salsa De Hongos Recipe

Preheat oven to 220°C (425°F). Toss halved baby potatoes with 2 tbs olive oil, smoked paprika, garlic powder, 1 tsp salt and 1/2 tsp pepper in a bowl until evenly coated.

Spread potatoes cut side down on a baking sheet in a single layer. Roast for 25–30 minutes, turning once halfway, until golden and tender. For grill marks, finish 3–5 minutes under a high broiler or on a hot grill pan.

Pat chicken breasts dry. Season both sides with 1.5 tsp salt, 1 tsp black pepper and 1/2 tsp garlic powder.

Heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering.

Add chicken breasts and sear 4–5 minutes per side until golden and an instant-read thermometer registers 74°C (165°F) at the thickest part. (If breasts are thick, reduce heat to medium, cover and cook a few extra minutes.) Transfer cooked chicken to a plate and loosely tent with foil to rest while you make the sauce.

In the same skillet used for chicken, add 1 tbs butter and 1 tbs olive oil over medium heat. Add sliced mushrooms in a single layer and cook undisturbed 3–4 minutes to brown, then stir and cook another 2–3 minutes until soft and browned.

Add minced shallot and 2 minced garlic cloves; cook 1–2 minutes until fragrant and translucent, stirring so garlic does not burn.

Pour in 60 ml white wine (or 60 ml chicken broth) to deglaze the pan, scraping up browned bits. Simmer until liquid reduces by about half, 2–3 minutes.

Add 120 ml chicken stock and bring to a gentle simmer for 2 minutes.

Stir in 120 ml heavy cream, 1 tsp Dijon mustard and 1 tbs fresh thyme leaves. Reduce heat to medium-low and simmer 3–5 minutes until sauce slightly thickens.

Season with 0.75 tsp salt and 0.5 tsp black pepper. If you prefer a thicker sauce, whisk 1 tsp cornstarch with 1 tbs cold water, then stir the slurry into the simmering sauce and cook 1–2 minutes until thickened.

Return rested chicken breasts to the skillet, spoon sauce and mushrooms over them, and simmer together 1–2 minutes to reheat and meld flavors. Taste and adjust seasoning if needed.

While potatoes roast and chicken cooks, toss broccoli, sliced carrot and red pepper with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper.

Steam or sauté: For steaming, place vegetables in a steamer basket over boiling water 3–4 minutes until crisp-tender. For sautéing, heat a skillet over medium-high heat, add vegetables and toss 4–5 minutes until tender-crisp.

Keep vegetables warm until serving.

Plate one chicken breast per serving, spoon generous amounts of creamy mushroom sauce and mushrooms over each piece. Add a portion of grilled potatoes and mixed vegetables to each plate.

Garnish with chopped parsley and a thyme sprig if desired. Serve immediately.