Polish Stewed Chicken in Mushroom Sauce {Kurczak w Sosie Pieczarkowym}

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 Stewed Chicken in Mushroom Sauce {Kurczak w Sosie Pieczarkowym}

  • Yields: 2-4 servings
  • Prep Time: 5 min
  • Cook Time: 60 min

Ingredients

  • 2 chicken legs; skin on (or 2 drumsticks and 2 thighs)
  • Salt and pepper
  • 3 tbs of oil
  • 2 cloves of garlic
  • 1 large onion, chopped
  • 8 oz of button mushrooms (I like baby bellas)
  • 2 tbs of butter
  • 2 cups of water
  • 5-6 peppercorns and all spice (whole
  • 2 bay leaves
  • 1/2 cup of cold water
  • 2 tbs of flour

Instructions

  1. Wash and dry chicken legs. Sprinkle with salt and pepper. Heat oil in a medium pan (or a dutch oven) and sear chicken legs until lightly brown, about 10 min (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. To the same pan, add butter, onion and mushrooms and sprinkle with salt. Sauté until juices flow and veggies cook a bit (about 10 min). Return meat to the pan, add water, cover and simmer on low for about 45-60 min, or until meat is very soft.

  3. When meat is soft combine water with flour, add to stew. Bring to boil to thicken. Taste, add a bit salt, if needed.

Notes

Use this recipe to utilize leftover turkey or rotisserie chicken; skip searing and follow all steps to stew your leftover meat until broth becomes flavorful. Finish off with a tablespoon of butter. Always taste. Little bit of salt can make a whole lot of difference.

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

Enjoy and smacznego!

Anna

 

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