Chicken in Creamy Mushroom Sauce
This cozy, fragrant casserole features pieces of pan-seared chicken cooked in a flavourful sauce made with dried wild mushrooms, thyme, garlic, onions, white wine and cream.
Equipment
- 1 large heavy-bottom casserole
- 1 medium sauce pan
Ingredients
- 1 kg chicken bone-in skin on chicken thighs (see notes)
- 4 tbsp cooking oil divided
- 400g potatoes, sliced into 1cm circles
- 30 g dried mixed wild or porcini mushrooms
- 1 l water
- 3 sprigs of thyme
- 4-6 garlic cloves bruised
- 1 medium red onion roughly chopped
- 150 ml dry white wine see notes
- 400 ml regular cooking cream
- 2 tbsp parsley freshly chopped
- Salt and black pepper
Instructions
- Place dried mushrooms into a bowl and pour over 1l lukewarm water. Leave for 30 minutes.
- Take the mushrooms out with a blotted spoon and wash thoroughly under running water, rubbing off sand and dirt. Set aside.
- Strain the soaking water through a very fine mesh, then set aside.
- Heat 1 tbsp cooking oil in a medium sauce pan. Add the garlic cloves and chopped onions and fry for a few minutes. Add the thyme sprigs and cook for further few minutes, until the aromas develop and the onion turns translucent.
- Add the mushrooms and fry for another 2-3 minutes over medium-high heat, stirring constantly.
- Lower the heat, pour in 1/2 cups of soaking water and simmer until the liquid evaporates. Repeat 2-3 times.
- While the mushrooms are cooking, heat 3 tbsp of oil in a large heavy bottom casserole.
- Add chicken pieces and sear over high heat until browned on all sides. Transfer to a pan or a cutting board.
- Deglaze the pan with 150ml of white wine. Scrape all brown bits off the sides and simmer until the alcohol evaporates and the liquid is reduced.
- Add the mushrooms to the casserole and pour in 400ml cooking cream and 1 tsp of salt. Give everything a good stir, taste and adjust for salt.
- Return the chicken to the casserole and tuck in potato slices.
- Cover and cook on the stove top over the lowest heat, or in the oven at 170C, for 30-45 minutes or until the chicken is tender and the potatoes are done.
- Season with ground black pepper and serve sprinkled with fresh chopped parsley.
Notes
- You can use thighs, legs or even chicken breasts as long as they are on a bone.
- You can substitute white wine with chicken stock. In that case, add a splash (about 2 tbsp) of white vinegar to the sauce before tucking in the chicken.
- You can also use 100ml sherry instead of 150ml white wine. Sherry will produce a deeper, sweeter flavour.
- To further enhance the flavours, try stirring in a little truffle oil just as you turn the heat off. You can also stir in a teaspoon of Dijon mustard and some grated Gruyere cheese.
- You don't have to add the potatoes to the casserole - you can also cook them separately the way you want, or serve the chicken over pasta or rice with lots of sauce poured over.