Chicken and Sausage with Porcini Mushrooms

This Chicken and Sausage with Porcini Mushrooms is made with a whole chicken, sausage, porcini mushrooms, tomatoes, and simmered for 2 hours.

If you want to make this Chicken and Sausage with Porcini Mushrooms, the key ingredient is the porcini mushroom. Porcini mushrooms are a delicacy in Italy - they hail as the most rewarding of all fungi in the kitchen for its taste and versatility.

How to make Chicken and Sausage with Porcini Mushrooms

Start by placing the porcini mushrooms in a bowl of water and let it sit for 15 minutes. Then put a filter on top of a bowl and pour the porcini mushrooms through the filter so the liquid falls into the bowl. Chop the porcini mushrooms and keep the liquid.

In a deep large pan and on medium high heat, throw 1 tablespoon of oil and the whole onion. Stir and cook for 15 minutes and then remove to a bowl.

Using the same pan, throw 1 tablespoon of oil and brown the chunks of chicken, about 8 minutes on each side. Remove the chicken and set aside in a bowl.

In the same pan, add oil and the sausage. You will be browning the sausages for 10 minutes!

After 10 minutes, add the cooked onions, the browned chicken, the chopped porcini mushrooms, the filtered liquid of the porcini mushrooms, the can of diced tomatoes, the bay leaves, and the rosemary. Add salt and pepper as desired. Change to medium low temperature and cover for 1 hour.

Optional: after 1 hour, there will be oil on the surface of the dish. Feel free to take a spoon and scoop it out.

Garnish with parsley and serve with polenta.

Chicken and Sausage with Porcini Mushrooms

---

• Author: Maxine Dubois
• Total Time: 1 H 40 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

If you want to make Chicken and Sausage with Porcini Mushrooms the key ingredient is the porcini mushroom!

---

Ingredients

Scale 1x2x3x

• 1 cup of dried porcini mushrooms
• 1 whole chicken, cut up and skinned
• 1 lb of Luganega sausage, chopped with no casing
• 1 whole onion, chopped
• 1 can of diced tomatoes (14 oz)
• 1 tablespoon of minced garlic
• 3 bay leaves
• 1 teaspoon of dried rosemary

• 1 tablespoon of bourbon

• 3 tablespoons of olive oil
• ⅓ cup of chopped parsley to garnish

---

Instructions

1. Start by placing the porcini mushrooms in a bowl of water and let it sit for 15 minutes. Then put a filter on top of a bowl and pour the porcini mushrooms through the filter so the liquid falls into the bowl. Chop the porcini mushrooms and keep the liquid.
2. In a deep large pan and on medium high heat, throw 1 tablespoon of oil and the whole onion. Stir and cook for 15 minutes and then remove to a bowl.
3. Using the same pan, throw 1 tablespoon of oil and brown the chunks of chicken, about 8 minutes on each side. Remove the chicken and set aside in a bowl.
4. In the same pan, add 1 tablespoon of oil and the sausage. You will be browning the sausages for 10 minutes!
5. After 10 minutes, add the onions, chicken, porcini mushrooms, the filtered liquid of the porcini mushrooms, bourbon, the can of diced tomatoes, bay leaves, and rosemary. Add salt and pepper as desired. Change to medium low temperature and cover for 1 hour.
6. Optional: after 1 hour, there will be oil on the surface of the dish. Feel free to take a spoon and scoop it out.
7. Garnish with parsley and serve with polenta.

Notes

• Porcini mushrooms are key to making this dish. You could possibly substitute another dried mushroom.
• Filtering the mushrooms is essential to get all of the dirt out bag.

• Prep Time: 10 minutes
• Cook Time: 1 H 30 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1
• Calories: 310