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Garlic Butter Chicken

Pikantne Appetizers Regional Cuisine of Poland 15 min Easy 24 wyświetleń ~5.17 PLN * - (0)
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Description

A delicate appetizer made with seasonal chanterelles sautéed in butter with garlic and optional cream. The dish has a distinct forest aroma of mushrooms, a buttery note, and a pleasant contrast of fresh parsley. It pairs wonderfully with slices of whole grain bread, young potatoes, or as a side to scrambled eggs or baked fish. Simple ingredients and a short preparation time make it an ideal choice for quick, regional appetizers in spring and summer.

Ingredients Used

Ingredients (9)

Servings:
4
  • Chicken 600 g
  • Butter 50 g
  • Garlic 3 ząbki (~15 g)
  • Onion 1 szt. (~150 g)
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
  • Sour cream 100 g
💰 Szacowany koszt dania: ~5.17 PLN (1.29 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Cleaning chanterelles: place the chanterelles on a large plate or board. Use a soft brush or pastry brush to gently remove dirt and needles from the caps and edges. Trim the tough ends of the stems with a knife. Do not wash the chanterelles under running water for a long time – quickly rinse them and immediately dry with a paper towel if they have a lot of dirt.

Ingredients: chicken
Use a soft vegetable brush and a sharp knife. Do not soak chanterelles in water for more than a few seconds, as they will lose their flavor and become rubbery.
2

Preparing the vegetables: peel the onion and chop it into small cubes about 5 mm. Peel the garlic cloves and chop them very finely or press them through a garlic press. If you don't like intense pieces of garlic, slice them thinly.

Ingredients: Onion, Garlic
Use a cutting board and a sharp knife. The onion should be diced evenly, so it will sauté uniformly at the same time.
3

Heating the pan and fat: Place a 24–28 cm pan over medium heat. Add canola oil (15 g), and after a moment, add butter (50 g). Wait for the butter to melt and start to foam slightly, but not brown. If the butter begins to brown quickly, reduce the heat.

Ingredients: Rapeseed oil, Butter
The best is a heavy-bottomed pan (e.g., cast iron or non-stick). Oil prevents the butter from burning. Control the temperature — the butter should only melt and lightly foam.
4

Frying the onion: add the chopped onion to the heated butter and sauté over medium heat for 3–4 minutes, stirring every 30–40 seconds, until the onion becomes translucent (it should not brown). This will release the sweetness that will enhance the flavor of the chanterelles.

Ingredients: Onion
Use a wooden spatula for stirring. If the onion starts to brown too quickly, reduce the heat — the sautéing should be gentle.
5

Adding chanterelles and frying: slightly increase the heat to medium-high and add the chanterelles to the pan in a single layer, if possible. Fry without frequent stirring for 2–3 minutes to lightly brown them, then stir every 1–2 minutes for another 4–6 minutes. The mushrooms will release their juice and should shrink; continue frying until the juice almost evaporates and the edges of the chanterelles are golden and slightly crispy — this is a sign that they are ready.

Ingredients: chicken, Onion
Use a spatula and a pan with high edges if there is a lot of juice. Don't overcrowd the pan — if there are a lot of chanterelles, fry them in batches, otherwise they will steam instead of browning.
6

Adding garlic and spices: when the juice from the chanterelles has almost evaporated and the mushrooms are golden, reduce the heat to medium and add the chopped garlic (15 g). Sauté for 30–60 seconds, stirring constantly — the garlic should just become translucent and release its aroma, not burn.

Ingredients: Garlic
Garlic burns very quickly — add it only at the end of frying and stir constantly. If the garlic smells burnt, the dish will be bitter — discard it and start over with fresh garlic and a new portion of butter.
7

Seasoning and optional whitening: season the chanterelles with salt (3 g) and pepper (2 g) to taste. If you want a creamy consistency, pour in the cream (100 ml) and cook for another 1–2 minutes until the sauce thickens slightly. Taste and adjust seasoning if necessary.

Ingredients: Salt, Black pepper, Sour cream
Add salt gradually — mushrooms often intensify the flavor after a while. If you are using cream, reduce the heat and stir to prevent the cream from curdling.
8

Finishing and serving: remove the pan from the heat, sprinkle with finely chopped parsley (optional 30 g) and gently mix. Serve immediately on warm slices of whole grain bread, toast, or as a side dish alongside young potatoes.

Ingredients: Parsley
Use a sharp knife and a cutting board to finely chop the herbs. Serve the dish immediately — making it in advance will cause the mushrooms to lose their texture.

Fun Fact

💡

Chanterelles are one of the most popular mushrooms in Poland — their gathering and frying is a regional tradition in many parts of the country, especially in Pomerania and the Tuchola Forest.

Best for

przystawka na niedzielny obiad szybka kolacja w sezonie grzybowym przekąska na spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the chanterelles hot, preferably on warm toast or with young potatoes. You can add a few drops of lemon juice just before serving for a light flavor refreshment. For a rustic version, serve on a board with slices of rye bread.

🥡 Storage

Store in a closed container in the refrigerator for up to 24 hours. Before reheating, add a little butter or oil and heat over medium heat to restore creaminess; avoid the microwave, which will make the mushrooms rubbery.

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