Ingredients
- Boneless chicken thighs
- One half clove of garlic
- Olive oil
- White wine
- Porcini mushrooms
- Parsley
- Salt and pepper
Proceedings
De-bone the chicken pieces and marinate them about 30 minutes with grated garlic and a little olive oil.
Wash and slice the porcini mushrooms and brown them adagio in a pan with a little olive oil, salt and parsley until tender and lightly browned, about 10 minutes.
Heat a little more olive oil in a skillet and cook the chicken pieces over medium-high heat with a little salt 2-3 minutes to brown them. Add a splash of white wine, lower the heat and cook for 4-5 minutes more depending on the size of the meat pieces. It should not be overcooked or it will become dry and sad.
Serve chicken and mushrooms on the same plate and add freshly chopped parsley on both. Season with pepper to taste.