Roast with mushrooms and chicken

Ingredients for Cooking Roast with Mushrooms and Chicken

  1. Chicken legs 3-4 pieces
  2. Fresh mushrooms (champignons) 300 grams
  3. Red onion 1 piece (large)
  4. Rosemary 5 sprigs (small)
  5. Vegetable oil (olive) to taste
  6. Salt to taste
  7. Ground black pepper to taste
  • Main ingredients: Chicken, Mushrooms
  • Portion 3-4
  • World Cuisine


Frying pan, wooden spatula, disposable paper towels, kitchen knife, cutting board, kitchen potholders for a hot pot, colander, deep plate.

Cooking roast with mushrooms and chicken:

Step 1: Prepare the legs.

Defrost chicken and wash it. Important: Do not defrost the chicken with a microwave or hot water, this will certainly harm its taste. Be sure to cut off the excess, dangling, as well as yellowed skin. Optionally, you can cut each leg into a shin and thigh, chopping it along the joint so that more portioned pieces are obtained. Dry the chicken with paper towels. Pepper and salt the meat, rubbing spices with your hands.

Step 2: Prepare the mushrooms.

You can choose any mushrooms for cooking this dish. It turns out very tasty with whites and chanterelles. I have champignons, because in winter it is extremely difficult to get any other fresh mushrooms.
First of all, mushrooms should be sorted out, cutting off the root and browning. Then, folding the mushrooms in a colander, rinse them with warm running water, especially carefully cleaning off small twigs and leaves. After washing, this ingredient should be cut into thin slices or large cubes.

Step 3: Prepare the onion.

Remove the husk from the onion, like a film, helping yourself with a knife. After cleaning, trim the tips and spine, since we do not need them. Cut the red onion with feathers or half rings, depending on your desire, the main thing is that the pieces are large.

Step 4: Cook the roast with mushrooms and chicken.

Heat vegetable oil in a pan. Put the chicken legs seasoned with spices in it and fry over medium heat until a golden crust appears on both sides. Be careful and turn the chicken over only when you are sure that it has not stuck to the pan and will not leave part of the skin on it. Transfer the fried slices to a plate, and drain the fat from the pan, leaving literally one tablespoon.
Now pour the onion into the same pan and cook it for 5 minutes stirring all the time. Add heat, add slices of mushrooms and fry still 3 minutes. If necessary, add spices and salt.

Set the oven to warm up 175 degrees Celsius. Meanwhile, you need to remove mushrooms with onions from the fire and put sprigs of rosemary on top of them, and return the chicken legs there. Send the pan with the ingredients to the oven, bake on 40-45 minutes until ready. As soon as the chicken and mushrooms are baked, remove them and be sure to remove the rosemary, after which you can proceed to serve the roast with mushrooms and chicken on the table.
You can also stew the roast on the stove, for this it is enough to cover the pan with a lid and cook everything 40 minutes over low heat. If necessary, add a little boiled water.

Step 5: Serve the roast with mushrooms and chicken.

Roast with mushrooms and chicken is served only hot. As a side dish, choose boiled rice or other cereals, as well as mashed potatoes or steamed vegetables. Enjoy the wonderful aroma and amazing taste of diet chicken and fried mushrooms. It is very tasty to eat such a bite dish with a fresh garlic bun or a slice of homemade bread.
Enjoy your meal!

Recipe Tips:

- Instead of chicken legs, thighs or lower legs can be used. But by no means wings, as they simply burn in the oven during this time.

- If it so happened that you do not have rosemary on hand, then you can do without it, but, alas, the dish will lose its zest.

- Big fans of savory and spicy dishes can afford to add a little bit of garlic or hot red pepper.

- Sometimes housewives fry the chicken not in vegetable, but in ghee, but I would not recommend this because of the smell that only interferes in this dish.