Buckwheat with Chicken and Mushrooms
This is a calm dinner in one deep skillet: the buckwheat turns out fluffy, the chicken is tender, and the mushrooms provide that homely aroma. I like to prepare this buckwheat for two days: the next day it reheats well with a spoonful of water or broth.
Author
home_olga
Instructions
Rinse the buckwheat in cold water until the water becomes almost clear. Cut the chicken into pieces, finely chop the onion, grate the carrot, and slice the mushrooms.
💡 Tip: If you have an extra 3 minutes, pat the chicken dry with a paper towel: this will help it brown better.
About 8 min
In a deep skillet or saucepan, heat the vegetable oil. Sauté the chicken over medium-high heat for 5-6 minutes until the pieces are browned and golden. Transfer to a plate.
💡 Tip: Do not salt the chicken too early, or it will release more juice and will stew instead of frying.
About 7 min
In the same skillet, sauté the onion and carrot for 3 minutes. Add the mushrooms and cook for another 5-6 minutes until the excess moisture evaporates and a pleasant mushroom aroma appears.
💡 Tip: If the skillet is dry, add a teaspoon of oil, but do not drown the vegetables in fat.
About 9 min
Add the garlic and tomato paste, stir, and heat for a minute. Return the chicken, add the buckwheat, and gently mix to coat the groats with the aromatic juices from the vegetables and mushrooms.
💡 Tip: The tomato paste should not compete with the buckwheat; it only needs to slightly round out the flavor.
About 4 min
Pour in the hot broth or water, season with salt and pepper, and add the bay leaf. Bring to a gentle boil, cover, and cook on low heat for 18-20 minutes without stirring.
💡 Tip: If at the end of cooking the groats are still hard, add a little hot water and let it sit covered for another 3-4 minutes.
About 20 min
Turn off the heat, remove the bay leaf, add the butter and dill. Let the buckwheat sit covered for 5 minutes, then serve on plates.
💡 Tip: Store leftovers in a closed container for up to 2 days; reheat in a skillet with a spoonful of water to soften the buckwheat again.
About 5 min
