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Chicken with Mushrooms and Buckwheat Groats
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Source: https://recipheon.com/en/recipes/main-dishes/chicken-with-mushrooms-and-buckwheat-groats
About this recipe
Chicken with mushrooms and buckwheat is a satisfying meal made with chicken breast, buckwheat groats, button mushrooms, onion, and olive oil. The mushrooms give the dish a deeper, gently earthy flavor, while buckwheat pairs well with the sautéed chicken and onion. This simple combination makes a substantial dish without cream, cheese, or a heavy sauce. It works well as an everyday chicken-and-buckwheat meal, especially when you want a short ingredient list.
Ingredients
300 g chicken breast
180 g button mushrooms
120 g buckwheat groats
1 onion
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Cook the buckwheat according to the package instructions, about 12–15 minutes, until the grains are tender but remain separate. Drain if needed and leave covered while finishing the meat.
Pat the chicken dry and cut into small, even dice. Peel and finely chop the onion, then slice the cleaned mushrooms. Heat the olive oil in a wide frying pan over medium-high heat. Sear the chicken, turning the pieces until browned outside; the meat will finish cooking in the following steps.
Reduce the heat to medium, add the onion and stir until soft and translucent. Add the mushrooms and cook uncovered for another 5–7 minutes, until softened and their visible liquid has evaporated. Do not stir constantly, so the mushrooms can brown lightly.
Add the measured salt and pepper, stir and finish cooking the chicken through. Check one of the thickest pieces; if it is still undercooked, keep frying, lowering the heat if the onion or mushrooms begin to darken too much.
Divide the warm buckwheat between plates and add the chicken, mushrooms, onion and any juices left in the pan. Serve immediately while the grains are separate and the meat is juicy.
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