Name: Creamy Pork Belly and Mushroom Chicken with Root Vegetable Mash
Prep time: 37 min
Cook time: 38 min
Total time: 75 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.5 pounds chicken breast (cut into 1.5-inch cubes); 8 ounces pork belly (cut into 1-inch cubes); 1 pound white potatoes (peeled and cubed); 12 ounces sweet potato (peeled and cubed); 10 ounces mushrooms (sliced); 2 medium onions (diced); 4 tablespoons butter (divided); 3 tablespoons all-purpose flour; 1 cup milk; 0.75 cup Greek yogurt; 2 tablespoons Worcestershire sauce; Salt and pepper to taste

Creamy Pork Belly and Mushroom Chicken with Root Vegetable Mash

A rich and savory American comfort dish featuring tender chicken and crispy pork belly in a creamy mushroom sauce, served alongside a luxurious mash of sweet and white potatoes. The dish combines caramelized onions, earthy mushrooms, and a hint of Worcestershire for depth, all bound together with a velvety Greek yogurt and butter sauce.

75 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty6/10

Sour3/10

Umami8/10

Spicy1/10

🥄 Texture

A rich, creamy sauce coats tender, seared chicken cubes and crisp-edged pork belly pieces, providing a pleasing contrast between silky and slightly chewy. The root vegetable mash is smooth with optional small chunks, balancing the meaty components with a soft, buttery mouthfeel.

👃 Aroma

Warm, savory aromas of rendered pork fat, browned chicken, and caramelized onions mingle with earthy, roasted mushroom notes and a buttery, dairy undertone. Hints of Worcestershire and yogurt add a subtle savory tang that cuts through the richness.

🍷 Pairs Well With

Medium-bodied Pinot Noir or a fruit-forward Grenache to cut through the fat and complement the mushrooms; alternatively an off-dry Riesling or a lightly oaked Chardonnay if you prefer white, or an amber/brown ale for beer.

🥗 Side Dishes

A bright arugula or mixed-green salad with lemon vinaigrette to add acidity; roasted or sautéed green vegetables (Brussels sprouts, green beans, or kale) for texture; crusty bread or a simple pickle platter to help refresh the palate.

Ingredients(12 items)

11.5 pounds chicken breast (cut into 1.5-inch cubes)

28 ounces pork belly (cut into 1-inch cubes)

31 pound white potatoes (peeled and cubed)

412 ounces sweet potato (peeled and cubed)

510 ounces mushrooms (sliced)

62 medium onions (diced)

74 tablespoons butter (divided)

83 tablespoons all-purpose flour

91 cup milk

100.75 cup Greek yogurt

112 tablespoons Worcestershire sauce

12Salt and pepper to taste

Instructions

Begin by cooking the pork belly cubes in a large heavy-bottomed skillet over medium-high heat for 8-10 minutes, stirring occasionally, until the fat renders and the pieces become crispy and golden brown. Transfer the cooked pork belly to a paper towel-lined plate, reserving 2 tablespoons of the rendered fat in the skillet.

Season the chicken cubes generously with salt and pepper. In the same skillet with the pork fat, working in batches to avoid overcrowding, sear the chicken pieces for 3-4 minutes per side until golden brown. Transfer the cooked chicken to a plate and set aside.

Add 2 tablespoons of butter to the skillet and sauté the diced onions over medium heat for 5-6 minutes until they become soft and translucent, stirring occasionally.

Add the sliced mushrooms to the skillet and cook for 6-7 minutes, stirring frequently, until the mushrooms release their moisture and begin to brown.

Sprinkle the flour over the mushroom mixture and stir constantly for 1-2 minutes to create a roux, coating all the vegetables.

Gradually pour in the milk while stirring continuously to prevent lumps from forming. Add the Worcestershire sauce and stir well to combine.

Return the cooked chicken and pork belly to the skillet, reduce heat to medium-low, and simmer for 8-10 minutes until the sauce thickens and coats the back of a spoon.

Remove the skillet from heat and stir in the Greek yogurt until fully incorporated and the sauce becomes creamy. Taste and adjust seasoning with additional salt and pepper as needed.

While the meat is simmering, bring a large pot of salted water to a boil. Add the white potato and sweet potato cubes and cook for 12-15 minutes until fork-tender.

Drain the potatoes thoroughly and return them to the pot. Add the remaining 2 tablespoons of butter and mash until you reach your desired consistency, either smooth or with some small chunks remaining.

Season the mashed potatoes with salt and pepper to taste.

Divide the mashed potatoes among serving plates and top generously with the creamy pork and chicken mushroom mixture. Serve immediately while hot.