Slow cooking might not be a bad idea some days when I’m extremely busy and whatnot but also quick and easy is needed too. I made this dish because one again I was a little bored, had a mixture of ingredients in my fridge and experimented a little. You all seemed to like the Creamy Cider Chicken and Cream sure does work well with chicken, so this dish has chicken, a creamy mushroom sauce and ticked every single box with Sam. He lapped it up, with more sauce just to dip his bread in and was still eating when I walked off to wash up. Leave him be in his element.
This dish took a little over an hour to cook and produced all the flavours in the few ingredients I used. To top it off this dish is cheap to make which is always a bonus. I used Tesco’s Willow Farm skin-on, bone-in chicken thighs which for 4 thighs cost just £1.49. It’s comforting food without breaking the bank.
Preparation time: 10 minutes
Cooking: 1 hour
- Skin-on, bone-in chicken thighs
- 2 glugs of oil (I use Rice Bran, but olive or sunflower is fine)
- 1 onion, thinly sliced
- 250g white mushrooms, sliced
- 400ml chicken stock
- 150ml crème fraîche
- 1 tsp Mustard powder
- 1 tsp cornflour
- 1 leek, rinsed, outer layer discarded, quartered lengthways with root left intact
- Salt & pepper for seasoning
I served this with a crusty loaf, peas and rosemary and garlic roasted new potatoes.
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp oil in a large frying pan over a medium heat and add the onion. Season the pan and cook for 15-20 mins until softened and lightly golden. Transfer to a roasting tin and set aside.
- Add the mushrooms to the pan and turn the heat up to high. Cook for 8-10 mins until soft, then add to the roasting tin.
- Whilst these are cooking, cut your new potatoes in half, toss in a little garlic and rosemary (these can be your standard dried herbs/granules) and add to a c
- Season the chicken thighs, add to the pan and reduce the heat to medium-high. Cook skin side down for 10 mins or until the skin is golden and crisp. Turn and cook for a further 5 mins. Transfer to the roasting tin and wipe the pan clean with kitchen paper.
- Pour the chicken stock into the roasting tin and roast for 25 mins or until the chicken is cooked.
- Meanwhile, heat the remaining oil in the frying pan over a medium-high heat. Add the leeks, cut side down, and cook for 4 mins or until lightly golden. Using tongs, turn the leeks so the cut sides face up, then pour in 150ml hot water. Cover and simmer for 15-20 mins until tender.
- Transfer the chicken to a plate and cover with foil to keep warm. Put the mushrooms, onions and cooking juices in a saucepan with the leeks, then stir in the crème fraîche, mustard and cornflour. Season to taste. Simmer for 2-3 mins until thickened.
- Divide the chicken and sauce between plates. Garnish with the parsley and a twist of black pepper.
I hope you enjoy.