Marbella-inspired Chicken with Porcini, Fig, and Dried Fruit
How To Use Dried Porcini Mushrooms
Dehydrated porcini mushrooms are so versatile. We add them to everything from broths, stews, and braises to add a hint of umami to protein-topping sautés, pasta, and rice dishes for texture and depth of flavor. The fantastic thing about dried porcinis is that not only do they add concentrated mushroom properties to any dish, but they also maintain their textural composition.
Using dried porcini mushrooms couldn’t be easier. You can rehydrate them ahead of time by submerging them in warm water for about 20 minutes or throw them directly into a dish with added liquid. If you want to sauté them, simply rehydrate them and then blot them dry with a flour sack cloth or another no-shed towel prior to cooking. If you choose to rehydrate your mushrooms prior to cooking, we recommend saving the reconstitution liquid to use in place of broth or water in recipes. That mushroom flavor will infuse into dishes beautifully.
We’ve done just that in our latest recipe. Utilizing both the liquid and the mushrooms in a braised dish, we’ve created a fantastic recipe to share. So you have a comforting fall dish to use your porcini mushrooms in and kick off the new season. Our recipe for Chicken Thighs in White Wine, Fruit, and Mushroom Braising Liquid was inspired by a classic Chicken Marbella, but we think the mushrooms bring in an earthy depth that better balances the sweet and salty elements of the dish.
Braised Chicken Thighs in White Wine Reduction with Porcinis
- 6 chicken thighs
- 1 cup white wine
- ½ cup chopped white onion
- 1 ounce dried porcini mushrooms, rehydrated in 1 cup water, liquid reserved
- 3 cloves garlic, roughly chopped
- 1 cup dried fruit, such as dates or plums, chopped
- 1 cup fresh apples, cubed
- ¼ cup green olives, sliced
- 1 tablespoon capers, roughly chopped
- 1 bay leaf
- ½ teaspoon fresh cracked pepper
- ½ teaspoon sea salt
- ½ teaspoon paprika
- Olive oil for quick searing
- 1 tablespoon butter
- Preheat your oven to 325 ℉.
- Heat the oil in a cast iron skillet on the stovetop (medium-heat).
- Season your chicken with sea salt and cracked pepper.
- Place the chicken in the oil and sear both sides. Remove the chicken from the pan and set it aside.
- Add the butter to the pan and melt.
- Stir in your onions and cook on low until translucent.
- Turn the heat back up to medium, add your mushrooms and garlic and cook for another 5 minutes.
- Stir in the mushroom reconstituting liquid and scrape the bottom of the pan to pull up any of the fond.
- Add your chicken back to the pan and pour in the white wine, dried fruit, apples, and bay leaf.
- Place the pan in the oven to cook for 30 minutes.
- Just prior to serving, mix in your olives, capers, and paprika let sit for 5-10 minutes.