There's something incredibly comforting about the combination of tender potatoes, savory mushrooms, and juicy chicken, all fried together in a single pan. This dish is a staple in many Eastern European homes, loved for its simplicity and deeply satisfying flavors. It's the kind of meal that brings the family together for a hearty lunch or dinner. Whether you're using fresh forest mushrooms or simple champignons, this recipe transforms basic ingredients into a delicious and aromatic feast that feels like a warm hug in a bowl.
Pan-Fried Potatoes with Mushrooms and Chicken — A Perfect Combination
Ingredients for Potatoes with Mushrooms and Chicken
- 500 g new potatoes
- 300 g chicken fillet
- 300 g cooked mushrooms
- 1 onion
- 1 red bell pepper
- 2 cloves of garlic
- 20 ml vegetable oil
- 30 g butter
- 40 g green basil
- salt, pepper, green onions
How to cook pan-fried potatoes with mushrooms and chicken
For this recipe, place new potatoes in a bowl of cold water for a few minutes, wash them thoroughly, and scrape off the skin. Cut large potatoes in half, and leave small ones whole. Place the potatoes in a pot, cover with boiling water, and add a teaspoon of salt. Cook for 15 minutes after the water comes to a boil; check for doneness with a matchstick or a wooden skewer.
Drain the water from the cooked potatoes.
Boiling the potatoes
In a large non-stick skillet, pour in refined, odorless vegetable oil and heat it up. Add chopped onion to the hot oil, sprinkle with a pinch of salt, and sauté for 5 minutes until the onion softens.
Rinse the chicken fillet with cold water and pat it dry with a paper towel. Slice the chicken against the grain into long, narrow strips. Push the sautéed onion to the side of the pan and add the sliced chicken. Fry for a few minutes over high heat.
Cut a sweet bell pepper in half, remove the stem and seeds, and rinse the halves with water to remove any remaining seeds. Dice the flesh into small cubes and add it to the chicken and onion.
Sautéing the onion
Add the sliced chicken and fry for a few minutes
Add the chopped bell pepper to the chicken and onion
Finely chop cooked mushrooms or fresh champignons. Add the chopped mushrooms to the skillet, stir, and cook over medium heat for 10 minutes.
Add the chopped mushrooms to the pan, mix, and cook over medium heat for 10 minutes
A few minutes before it’s done, season with salt and freshly ground black pepper. Stack the green basil leaves, roll them into a tube, and slice them into thin strips. Sprinkle the finished dish with the chopped basil.
In a separate skillet, melt the butter. To prevent the butter from burning, I recommend greasing the pan with a drop of vegetable oil. Add the boiled potatoes to the hot butter and fry over high heat until golden brown.
Place the fried potatoes on top of the chicken and mushrooms, drizzle with the melted butter from frying the potatoes, and gently stir to let the potatoes soak up the juices from the mixture.
Season with salt and pepper. Sprinkle the finished dish with chopped basil
Place the boiled potatoes in the hot oil and fry
Place the potatoes on top of the chicken and mushrooms, drizzle with melted butter, and mix
Transfer the potatoes with mushrooms and chicken to a serving skillet, sprinkle with finely chopped green onions, and serve immediately.
Place the potatoes with mushrooms and chicken in a serving skillet and sprinkle with green onions
And there you have it—a beautiful and rustic dish of potatoes with mushrooms and chicken, ready to be enjoyed! This meal is best served hot, straight from the pan, perhaps with a side of fresh pickles or a simple green salad to cut through the richness. Don't be afraid to experiment with different herbs; dill or parsley would also work wonderfully. We hope this recipe brings a taste of cozy, home-cooked comfort to your table. Enjoy every delicious bite!
0 comments