Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe is based loosely on a dish served by Chef Aitor Elizegi at Restaurante Gaminiz outside Bilbao. He uses fresh morels, but dried also work well. You can substitute fresh mushrooms, if you like.

Recipe by Cooking Light March 2004

Gallery

Credit: Karry Hosford

Recipe Summary test

Yield:
4 servings (serving size: 2 chicken thighs, about 1/3 cup broth, and 3/4 cup rice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine dried mushrooms and water in a bowl; cover and let stand 15 minutes. Drain.

    Advertisement
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan, and sauté 4 minutes on each side or until browned. Add mushrooms, broth, and bay leaves. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves. Serve with rice.

Nutrition Facts

375 calories; calories from fat 14%; fat 6g; saturated fat 1.5g; mono fat 2g; poly fat 1.4g; protein 33g; carbohydrates 43.6g; fiber 1.3g; cholesterol 115mg; iron 4.9mg; sodium 823mg; calcium 23mg.
Advertisement