RCP: Braised Tuscan Chicken w/Porcini Mushrooms

This dish is on my to do list. Just today ordered a pound of dried porcinis and have to wait til then. I've been salivating for several days now, and was looking online for similar recipes. Found this: http://boardreader.com/thread/RCP_Brais ... mXres.html

Jenise,
Normally a lurker but have everything on hand to make this and have a question... the liquid content seems too low to sustain a 1.5 hour simmer -- even covered. No wine? No chicken stock? Do tell. Much obliged.

[Jenise]

Jenise,
Normally a lurker but have everything on hand to make this and have a question... the liquid content seems too low to sustain a 1.5 hour simmer -- even covered. No wine? No chicken stock? Do tell. Much obliged.

Trudy, you do post infrequently but I do remember you! No, no wine, no stock needed. The tomatoes 'melt' to provide the liquid you need.

Trudy, you do post infrequently but I do remember you! No, no wine, no stock needed. The tomatoes 'melt' to provide the liquid you need.

Thank you, and makes sense now that I take better note of the amount of tomatoes. Hello, Dinner. Thanks, Jenise!

Just made this dish, but I substituted a pork neck roll for the chicken and used about half the tomato but an extra carrot. Turned out really very well, and the sauce I had would have been out of balance with chicken. Higher porcini ratio made the sauce more strongly flavored.

[Jenise]

Just made this dish, but I substituted a pork neck roll for the chicken and used about half the tomato but an extra carrot. Turned out really very well, and the sauce I had would have been out of balance with chicken. Higher porcini ratio made the sauce more strongly flavored.

Yes, more porcinis needed. This recipe was written for the stronger dried Italian porcinis I used to be able to get but no longer can.

Yes, more porcinis needed. This recipe was written for the stronger dried Italian porcinis I used to be able to get but no longer can.

Jenise, you can order European porcini from a place called Oregon Mushrooms here is a link. https://www.oregonmushrooms.com/default.aspx? and they have them in 1oz, 4oz, 8oz, and 16oz pkgs. I ordered a pound of the domestic, and they threw in 2 oz of the European for free. I haven't used the European, but their aroma was much more powerful than the domestic. I DO NOT think these are from Italy, but I do think they are a quality mushroom.

I see that I was unclear. My sauce had plenty of porcini flavor, and I think it would have overwhelmed chicken, so I was glad I used pork.

[Jenise]

Yes, more porcinis needed. This recipe was written for the stronger dried Italian porcinis I used to be able to get but no longer can.

Jenise, you can order European porcini from a place called Oregon Mushrooms here is a link. https://www.oregonmushrooms.com/default.aspx? and they have them in 1oz, 4oz, 8oz, and 16oz pkgs. I ordered a pound of the domestic, and they threw in 2 oz of the European for free. I haven't used the European, but their aroma was much more powerful than the domestic. I DO NOT think these are from Italy, but I do think they are a quality mushroom.

Bob, I appreciate the link, but have to say with regret that even the so called European mushrooms I've had have lacked the intensity of what I used to get. They don't even LOOK the same. They used to be almost black, dried up little worms of mushroom pieces, now they're slices dehydrated and preserved in a way that's attractive but not, in the food, half as tasty. Even a LOT more mushrooms doesn't get the same almost truffly aroma. Sad!

[Jenise]

I see that I was unclear. My sauce had plenty of porcini flavor, and I think it would have overwhelmed chicken, so I was glad I used pork.

Understood! Say, yesterday Bob and I ended up going to Seattle and lunched at your reccomendation, The Tamarind Tree. We had two different versions of their noodle bowls, lemongrass beef and tofu respectively, and loved them both. It's exactly the kind of place I need to have in my hip pocket so thank you SO much for your recco, but wow--finding it! You'd never know it was there if you didn't KNOW it was there, would you? Very interesting neighborhood too, like Westminster California's Little Saigon, but with hills. Felt like home, and I'd never been that far up Jackson before. Couldn't resist doing some shopping there and bringing home things I can't get in B'ham, like freshly made tofu and a whole duck from a Chinese barbecue place. (Now there's something interesting: I can buy a whole roasted fresh duck for $16 where in the stores a frozen duck runs over $20 these days.) You're so lucky to have all that near you.

Yes, more porcinis needed. This recipe was written for the stronger dried Italian porcinis I used to be able to get but no longer can.

Jenise, you can order European porcini from a place called Oregon Mushrooms here is a link. https://www.oregonmushrooms.com/default.aspx? and they have them in 1oz, 4oz, 8oz, and 16oz pkgs. I ordered a pound of the domestic, and they threw in 2 oz of the European for free. I haven't used the European, but their aroma was much more powerful than the domestic. I DO NOT think these are from Italy, but I do think they are a quality mushroom.

Bob, I appreciate the link, but have to say with regret that even the so called European mushrooms I've had have lacked the intensity of what I used to get. They don't even LOOK the same. They used to be almost black, dried up little worms of mushroom pieces, now they're slices dehydrated and preserved in a way that's attractive but not, in the food, half as tasty. Even a LOT more mushrooms doesn't get the same almost truffly aroma. Sad!

They are a LOT better and cheaper than a ticket to Italy!

They are a LOT better and cheaper than a ticket to Italy!

Nothing is better than a ticket to Italy!

I see that I was unclear. My sauce had plenty of porcini flavor, and I think it would have overwhelmed chicken, so I was glad I used pork.

Understood! Say, yesterday Bob and I ended up going to Seattle and lunched at your reccomendation, The Tamarind Tree. We had two different versions of their noodle bowls, lemongrass beef and tofu respectively, and loved them both. It's exactly the kind of place I need to have in my hip pocket so thank you SO much for your recco, but wow--finding it! You'd never know it was there if you didn't KNOW it was there, would you? Very interesting neighborhood too, like Westminster California's Little Saigon, but with hills. Felt like home, and I'd never been that far up Jackson before. Couldn't resist doing some shopping there and bringing home things I can't get in B'ham, like freshly made tofu and a whole duck from a Chinese barbecue place. (Now there's something interesting: I can buy a whole roasted fresh duck for $16 where in the stores a frozen duck runs over $20 these days.) You're so lucky to have all that near you.

Parking can be a pain at Tamarind Tree, but it's worth the effort. The duck is indeed a steal. There's a really great Pho place around the corner, too, but you have to have a high tolerance for load wannabe-Karaoke.