Recipes

Braised Creamy Mushroom Chicken Thighs – Winter comfort

We all need some comfort food every now and then. especially during a cold winter evening. Braised meat stews are definitely the way to go…

We all need some comfort food every now and then. especially during a cold winter evening. Braised meat stews are definitely the way to go this winter, especially if you have time to cook. However, with chicken, the cooking time is greatly reduced. Braised Creamy Mushroom Chicken Thighs is the hearty meal you and your family need right now.

In short, braising is just cooking your meat in an oven with more liquid than you usually would. Braising ensures that your chicken is cooked evenly and will come out so tender that it falls off of the bone. Make sure you brown the chicken skin properly and that it doesn’t get submerged in the braising liquid. The addition of mushrooms to your Braised Creamy Mushroom Chicken Thighs gives it an even deeper and more complex flavour.

It’s tender, crispy and creamy all in one dish. Our Braised Creamy Mushroom Chicken Thighs recipe will keep you warm and feel like a hug on a plate.

Braised Creamy Mushroom Chicken Thighs Recipe

 

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Servings

servings

Prep time

15

minutes

Cooking time

55

minutes

Total time

1

hour

10

minutes

Ingredients

  • 6-8 bone-in, skin-on chicken thighs

  • 500 g mixed button mushrooms, sliced

  • 2 fennel bulbs, sliced

  • 1 onion, sliced

  • 1 bunch fresh thyme sprigs

  • 4 garlic cloves, finely minced

  • 125 ml dry white wine

  • 250 m chicken stock

  • 125 ml fresh cream

  • 200 g curly kale, stemmed & roughly chopped

  • Salt and black pepper, to taste

  • Olive oil

  • Fresh dill, to serve

Method

  • Preheat oven to 180˚C.
  • Heat a drizzle of olive oil in a large oven proof sauté pan or buffet casserole.
  • Season the chicken thighs with salt.
  • Sear them skin-side down, until the skin is golden brown.
  • Flip and cook until lightly browned on the underside.
  • Set chicken pieces aside on a tray.
  • Add the sliced fennel, onion and thyme sprigs. Season.
  • Cook until the veg softens.
  • Add the mushrooms and garlic and cook until fragrant.
  • Pour in the dry white wine and chicken stock. Bring to a simmer. Reduce slightly.
  • Add the chicken back into the pan and nestle it in the sauce. Leave the skin uncovered to remain crisp.
  • Transfer to the oven and bake for 20-25 minutes until the chicken thighs are cooked through.
  • Transfer the chicken pieces to a clean plate or baking tray and keep warm in the oven.
  • Bring the braise to a gentle simmer on the stove top. Add the kale and cream.
  • Stir until the kale is wilted and the sauce has reduced slightly.
  • Taste for seasoning. Return the chicken to the pan for serving.
  • Scatter with fresh dill and serve.
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