Detailed step-by-step recipe with photos: Step 1
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Prepare the ingredients: defrost the chicken in advance in the refrigerator (take it out the night before). Before cooking, meat should be kept for 40-50 minutes at room temperature. Instead of white fillet, you can use red fillet. Turkey would also work. Remove the cream 1 hour before cooking. Cream can be used at either 10%, 20% or 30%. The fattier it is, the more tender and creamy the taste will be.
Tip: to fry mushrooms, you can use butter with a fat content of 72.5%. However, a flavorful 83% oil is not necessary.
The recipe uses champignons because they are the easiest to find and are relatively inexpensive. But any mushrooms to your taste will do, including frozen ones. Store-bought frozen mushrooms do not need to be thawed, but it is better to let homemade mushrooms cool in the refrigerator.
If you don't have white pepper on hand, feel free to replace it with white pepper. Instead of onions, you can also use leeks or white onions. With them, the taste of buckwheat with chicken and mushrooms in a frying pan will be even more interesting and softer.
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Step 2
Cut the chicken into medium cubes or cubes.
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Step 3
Place in a heated frying pan with vegetable oil and fry over high heat for 4-5 minutes, stirring from time to time. The chicken should turn white and have a light brown crust.
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Step 4
While the chicken is frying, cut the onion into small cubes, quarter rings or half rings — as you like.
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Step 5
Slice the mushrooms without cutting them in half. The thickness of the slices does not matter much.
Remember: champignons should be washed before frying, as traces of sand may remain in some places.
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Step 6
Transfer the fried chicken to a heatproof dish using a slotted spoon.
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Step 7
In the same frying pan, fry the onion, adding a little oil. Fry over high heat for 2-3 minutes.
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Step 8
Cut the carrots into small cubes and add them to the onions after the specified time. Fry carrots and onions over high heat for 2-3 minutes. Then reduce the power and cover with a lid (4/6 for an electric stove). Cook for another 3-4 minutes. The carrots should already become noticeably softer.
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Step 9
Transfer the finished roast to the chicken.
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Step 10
Add a piece of butter to the pan and add mushrooms. Fry for 6-7 minutes over high heat or until the liquid has evaporated.
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Step 11
Add chicken, carrots and onions to the mushrooms.
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Step 12
Add washed buckwheat on top.
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Step 13
Pour in cream and water, salt and pepper. Cover with a lid and set the heat to slightly lower than maximum (5/6 for an electric stove), and bring to a boil. Cook for another 20-25 minutes over medium-low heat, stirring occasionally.
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Step 14
Ready buckwheat with chicken and mushrooms in a frying pan will completely absorb the cream and water. Now it needs to be allowed to stand for 15-20 minutes under the lid, but no longer on the stove.
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Step 15
Place the buckwheat on plates, garnish with herbs to taste and serve immediately. Bon appetit!
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