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.
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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
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