In our family, back in Spanish Harlem, we loved chicken cooked with mushrooms. Usually, it   was a whole cut up chicken, seasoned and fried until browned, then cooked in a sauce. One variation was using chicken legs or thighs when available at the local bodega or supermarket.  And that’s what we’re preparing today: Patas de Pollo en Salsa de Hongo, or Chicken Legs in a Mushroom Sauce. Let me add that this recipe can work with drumsticks or breasts, or other chicken parts.

In terms of mushrooms, we used white mushroom combined with portobello. But you can use whatever variety you prefer, be it shitake, cremini, chanterelle or other. Just let your imagination run wild.

This is an easy enough recipe that we normally served with rice. This time we paired it with spaghetti, another variation popular in our family circle. If desired, you can try it out with a favorite grain like couscous or quinoa or even kasha. Whatever suits the palate.

PATAS DE POLLO EN SALSA DE HONGOS
(Chicken Legs in a Mushroom Sauce)

Ingredients:

4 chicken legs, about 3 pounds
Salt and ground black pepper to taste
1 tablespoon dried oregano
4 tablespoons olive oil
1 medium onion, peeled and slice thinly
2 cloves garlic, peeled and minced
1 red pepper (pimento), washed and sliced thinly
1-pound mushrooms of your choice, washed and sliced thinly
½ cup chicken broth
1 teaspoon cornstarch
2 cloves garlic, peeled and minced
1 tablespoon heavy cream

instructions:

  1. Rinse chicken legs under cold running pat dry with paper towels.
  2. Rub chicken with salt, pepper and oregano
  3. Heat olive oil in large skillet or frypan over medium heat.
  4. Add chicken legs and cook skin side down until well browned, about 6 minutes. Turn chicken and cook on opposite sides until browned, about 5 minutes longer.
  5. Add onion and garlic and cook until onion is soft and translucent.
  6. Add red pepper and cook for about 2 minutes. Add mushrooms and stir-fry until they’re tender and browned.
  7. Mix chicken broth and cornstarch and add to skillet. Cook, stirring, until thickened. Not that, during this time, the mushroom will also release their moisture. That’s why we’re using only ½ cup liquid. If the sauce has not thickened enough, you can add more cornstarch mixed with water, if desired.
  8. Add cream, lower heat and cook until chicken legs are tender and soft, about 10-15 minutes more.
    Yield: 4 servings.