Polish Chicken in Mushroom Sauce {Kurczak w Sosie Pieczarkowym}

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Polish Chicken in Mushroom Sauce {Kurczak w Sosie Grzybowym}

This is one of my favorite chicken dishes. 1. I love chicken legs, 2. meat is soft and falls off the bone, 3. it is swimming in a smooth, flavorful gravy that’s irresistible (if you make gravy at Thanksgiving, you know exactly what I mean).

Kurczak w sosie pieczarkowym [coor-chahk v soh-sheh pye-chahr-coh-vim] was often served on Sundays in my childhood home, and it was always a huge hit. It is a very easy dish and like most stewed meat dishes, it’s fool-proof. Sear the meat, add spices and liquid and let it go. Sit back, read, relax and this dish practically makes itself. Perfect Sunday dish that will have you spending time with family, instead of tending to complicated dishes in the kitchen.

Polish Chicken in Mushroom Sauce {Kurczak w Sosie Grzybowym}

  • Yields: 2-4 servings
  • Prep Time: 5 minutes
  • Cook Time: 1 hour

Ingredients

  • 2 chicken legs; skin on (or 2 drumsticks and 2 thighs)
  • Salt and pepper
  • 3 tbsp of oil
  • 2 garlic cloves, crushed
  • 1 large onion
  • 8 oz / 250 g of button mushrooms (I like baby bellas)
  • 2 tbsp of butter
  • 2 c / 500 ml of water
  • 5-6 whole peppercorns and allspice berries
  • 2 bay leaves
  • ½ c / 120 ml of cold water
  • 2 tbsp of all-purpose flour
  • Parsley for garnish

Instructions

  1. Sprinkle chicken legs with salt and pepper. Heat oil in a medium pan (or a dutch oven) and sear until golden brown, about 10 minutes (they don't have to be cooked through). Add crushed garlic while legs are searing.

  2. In the meantime, chop onion and slice mushrooms. When chicken is seared, remove it and set aside.

  3. To the same pan, add butter, onion, and mushrooms and sprinkle with salt. Sauté until juices flow and veggies cook a bit (about 10 minutes). Return meat to the pan, add water, peppercorns, allspice berries, and bay leaves, cover and simmer on low for about 45-60 minutes, or until meat is tender.

  4. When meat is soft, combine water with flour, add to stew. Bring to boil to thicken.

  5. Taste, add a bit salt, if needed.

  6. Serve over potatoes or dumplings, garnished with parsley.

Serve over mashed potatoes, kopytka or kluski śląskie, with a side of a favorite Polish salad.

Enjoy and smacznego!

Anna


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67 / 100
()

My new cookbook is out now!

Polish cookbook


All donations will now be forwarded to the Polish Red Cross in support of Ukraine and war refugees. 

 


Visit my YouTube channel


Support us by shopping in our merch store!!


polishyourkitchen.com


WANT TO GET MY NEXT RECIPE VIA EMAIL? TYPE IN YOUR EMAIL BELOW:

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67 / 100
()

My new cookbook is out now!

Polish cookbook


All donations will now be forwarded to the Polish Red Cross in support of Ukraine and war refugees. 

 


Visit my YouTube channel


Support us by shopping in our merch store!!


polishyourkitchen.com


WANT TO GET MY NEXT RECIPE VIA EMAIL? TYPE IN YOUR EMAIL BELOW:

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4 Comments

  1. Hi! I’ve never cooked polish food before but found your site via Pinterest. I thought I would try this tonight. Two questions:
    1. 5-6 peppercorns and all spice (whole

    Does this mean you need both peppercorns and allspice?

    2. Would the recipe work without them? I don’t have those spices on hand.

    Thanks!

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