Chicken with buckwheat and mushrooms is a true ode to Russian culinary tradition, where the simplicity of ingredients is balanced by incredible depth of flavor. Dried mushrooms bring a special magic to this combination: even a small handful of wild porcini can transform a humble grain into an exquisite side dish with a powerful, earthy aroma. During the long braise in the oven, the chicken becomes incredibly tender, while the grechka (buckwheat groats) absorbs all the rich meat juices and mushroom broth, achieving that signature fluffy texture gourmets prize. This dish is perfect for the colder months when you want to fill your home with warmth and the scent of an autumn forest, creating a true atmosphere of comfort with minimal effort.
Appetizing chicken with buckwheat and mushrooms is a hearty and aromatic oven-baked dish.
Ingredients
- 800 g (1.75 lbs) chicken (thighs, drumsticks, or wings)
- 200 g (7 oz) grechka (buckwheat groats)
- 30 g (1 oz) dried mushrooms
- 150 g (5.3 oz) onion
- 45 g (1.5 oz) fresh parsley and celery leaves
- 150 g (5.3 oz) tomatoes
- 3 cloves of garlic
- 700 ml (3 cups) chicken broth
- Seasonings, salt, vegetable oil, soy sauce, mustard, sugar
Glaze
- 1 tsp table mustard
- 1 tsp olive oil
- 1 tsp sugar or honey
- 1 tbsp soy sauce
How to Make Chicken with Buckwheat and Mushrooms
Pour 1 cup (240 ml) of boiling water over the dried mushrooms and let them steep for 15-20 minutes. Squeeze the soaked mushrooms gently and chop them finely. Do not discard the soaking liquid—you will need it! If using fresh mushrooms, sauté them beforehand in vegetable oil or butter.
Steep the dried mushrooms in boiling water: they will release their aroma into the dish.
Cut the chicken into portion-sized pieces. Heat a heavy-bottomed skillet over medium-high heat. Place the chicken pieces in the hot, dry skillet and sear until golden brown on both sides. Cook without oil—the chicken skin will render enough fat.
Place the chicken pieces in a hot, dry skillet to render out the fat.
Remove the golden-brown chicken pieces from the skillet. Do not wash the pan; we will use it to sauté the vegetables.
Sear the chicken until it develops a beautiful golden color on both sides.
Soak the buckwheat groats in cold water, then rinse thoroughly. Drain in a colander and rinse again under running water.
Thoroughly rinse the buckwheat to ensure it cooks up fluffy and clean.
Finely chop the onion and mince the garlic cloves. Add 1-2 tablespoons of neutral vegetable oil to the skillet where the chicken was cooked, then add the onion and garlic. Sauté the vegetables over medium heat until translucent.
Sauté the onion and garlic in the fragrant rendered chicken fat until soft.
Finely chop a bunch of fresh parsley and celery leaves, add them to the onions, and sauté everything together for 3 minutes.
Fresh herbs give the buckwheat a special taste and bright aroma.
Dice the tomatoes and add them to the sautéed vegetables. Fresh tomatoes can be substituted with canned diced tomatoes in their own juice.
Add the tomatoes to bring juiciness and a slight tang to the vegetable base.
Add the rinsed buckwheat and sauté it with the vegetables over high heat for 2-3 minutes.
Toast the groats with the vegetables so every grain absorbs the savory juices.
Level the buckwheat and vegetable mixture, add the chicken pieces, and press them down so they nestle slightly into the buckwheat.
Return the seared chicken to the skillet, arranging it over the layer of buckwheat.
Add the chopped soaked mushrooms and their reserved soaking liquid.
Distribute the prepared mushrooms evenly between the chicken pieces.
Pour in the chicken broth so that all the contents of the skillet are fully submerged, with the liquid level about 1/2 inch (1.5 cm) above the ingredients. Preheat your oven to 170°C (340°F). Cover the pan with foil, leaving a small opening for steam to escape. Place the chicken, buckwheat, and mushrooms on the middle rack of the oven and bake for 1 hour.
Pour in the broth and mushroom water to ensure the ingredients are fully covered.
Whisk together 1 teaspoon of table mustard, 1 teaspoon of olive oil, 1 teaspoon of sugar or honey, and 1 tablespoon of soy sauce.
Mix the glaze to create a glossy, flavorful crust on the chicken.
15 minutes before the end of the cooking time, remove the foil. Brush the chicken with the glaze using a silicone pastry brush, increase the oven temperature to 190°C (375°F), and return the dish to the oven to finish baking.
The finished dish straight from the oven: the chicken is golden and the buckwheat has absorbed all the flavors.
To make your Chicken with Buckwheat and Mushrooms look even more appetizing, serve it straight in the baking dish or skillet—this highlights the rustic character of the meal. As an ideal pairing, offer your guests homemade pickles: crunchy salted cucumbers or fermented cabbage (sauerkraut) with cranberries. Their bright acidity perfectly balances the richness of the meat. A sprinkle of fresh chopped dill added right before serving will make the aroma of wild mushrooms pop even more. If you have leftovers, this dish reheats beautifully the next day, becoming even deeper in flavor. Store any remaining portions in an airtight container in the refrigerator for up to two days. For those who love to experiment, try swapping the chicken for turkey next time, or add a bit of celery root to the vegetables for a more complex earthy note. The ultimate culinary secret here is to never discard the mushroom soaking water—it is the concentrated essence of the forest.
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