Servings: two generously.
It’s preferable to use chicken thighs here because the flavor of the dark meat marries nicely with the hearty, savory character of this dish, but if you prefer, substitute breast meat. Here’s a great place to use good-quality salt-cured capers (soaked in water for 15 minutes and rinsed) if you can find them.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I have made this recipe as written several times. Perfect every time. A quick and easy weekday meal.
Great dish! I used mixed dried mushrooms vs just porcinis; morels, porcini, black trumpets & chanterelles. I think the variety helped bump up the flavor. Really loved this and will make it again!
This dish was very quick and easy to make. I also thought it was a little bland, however I did us chicken breasts instead of thighs and fresh mushrooms instead of the dry. Possibly using the exact ingredients the recipe stated would have given this recipe more flavour
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?