I wanted to make a chicken dish to pair with the spectacular Tokara Reserve Chardonnay so this creamy chicken with mushrooms came about. This 100% Chardonnay with classic characteristics and fresh citrus notes stands up perfectly to the umami and creaminess of the dish. It’s easy enough to make for a weeknight supper but will also be a crowd-pleaser for a casual entertaining event.
I have made it on the stovetop in my Le Creuset 30cm buffet casserole dish with a lid, but any cast iron lidded casserole or dutch oven would work. You could also start it off in a non-stick frying pan and then finish it off in the oven in a dish of your choice or small high sided roasting pan.
Oven-roasted baby potato wedges with olive oil, thyme and salt accompanied this dish, but rice would work perfectly too. I cut them into wedges, scattered on a pan with a drizzle of Tokara olive oil, a few sprigs of thyme (or rosemary) and salt and roasted at 200C / 400F until golden brown.
Recipe – serves 4
Creamy chicken & mushrooms
- 50 gms dried porcini mushrooms
- 3 Tbsp olive oil
- 8 Free-range chicken thighs or thighs and drumsticks
- 40 gms butter
- 1 small onion 2 shallots or half a large onion, finely chopped
- 1 large leek or 2 small leeks washed and sliced
- 3 cloves of garlic crushed
- ½ cup dry white wine
- 1 cup chicken stock
- ½ cup cream
- 250 gms Portobello mushrooms 1 punnet cut into quarters
- 40 gms butter
- Small bunch parsley chopped to garnish
- Salt & Pepper
- Cover the dried porcini mushrooms with 200ml boiling water and allow to soften for 20 minutes.
- Heat the olive oil in a large casserole dish or non-stick frying pan and season the chicken pieces well with salt & pepper. Fry the pieces on both sides until golden brown. Remove and set aside on a plate.
- Drain off some of the fat if necessary and add the butter, onions and leeks. Sauté over a gentle heat until softened. Do not brown. Add the crushed garlic and cook briefly until aromatic. About 1 minute. Deglaze the pan with the white wine and allow it to bubble for about 2 minutes before adding the chicken stock.
- Drain the porcini mushrooms and chop them up. Add them into the dish with the soaking liquid and the cream. Season with salt and pepper.
- Add the chicken and any juices back into the dish and cook over a gentle heat for about 20 – 25 minutes. Half with the lid on and half with the lid off. If you do not have a lidded casserole dish, you could start off the cooking in a non-stick frying pan and then transfer to an ovenproof dish and cover in foil and roast for 30 minutes and a further 10 minutes with the foil off.
- A few minutes before the chicken is ready, sauté the quartered mushrooms in butter and stir them through the chicken. Scatter finely chopped parsley to serve.
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