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Chicken in Creamy Mushroom Sauce

5 from 1 vote
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.
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Prep Time 30 minutes
Cook Time 1 hour
Servings 4 people

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.