A delicious one pot, easy to cook and full of flavour
This recipe makes for a great mid-week meal- there is a bit of prep to do beforehand but once everything is in the pot, you just let all the flavours combine and gently bubble away.
Servings
2
Prep time:
30min
Cook time:
50min
Difficulty:
Easy
Ingredients
- 4 chicken thighs (with skin on and bone in)
- 250g cup mushrooms
- 60ml double cream
- 5g dried porchini mushrooms
- 3 garlic cloves
- 3 tbsp of olive oil
- 1 cup of white rice
- 1 chicken stock cube
- 1 onion
- handfull fresh thyme
- handfull of fresh parsley
- salt and papper to taste
Instead of using porchini and closed cup mushrooms, you can use other varieties of mushrooms-such as chestnut, button, portabella or shitake- completely up to you. You can also use other chicken parts such as chicken legs- but using chicken pieces with bone in and skin on adds more flavour.
Step by Step Instructions
Step 1
First, prepare the ingredients. Place the dried mushrooms in a small bowl, and pour over 200ml of boiling water to rehydrate the mushrooms. Let them sit in the water for at least 15-20 minutes: the longer, the more flavourful.
Step 2
Next, slice the mushrooms, peel and dice the onion and grate the garlic. Set aside.
Add the olive oil to a pan on medium heat, then cook the chicken thighs on medium heat for around 5 minutes each side, turning the chicken half way through the cooking time. Once the chicken skin is brown, remove from the pan and set aside. The chicken doesn’t need to be cooked all the way through as it will be cooked further later.
Step 3
Add the diced onion and grated garlic to the pan with the olive oil and chicken juices, and cook, stirring frequently, for 5 minutes.
Step 4
Whilst the onions are cooking, remove the rehydrated mushrooms from the stock (but reserve the stock), and then chop the mushrooms.
Step 5
Add all of the mushrooms to the pan, stir well, and cook for a further 5 minutes. Then crumble in the stock cube, and pour over the water from the mushrooms, and add an extra 100ml of boiling water. Mix everything well, then add the thyme, and salt and pepper to taste.
Step 6
Add the cup of rice to the pan, mix well, then add the chicken pieces on top of the rice (add more water if needed). Cover with the lid and let it all cook for around 30 minutes still on medium heat.
Step 7
After the dish has been cooking for 30 minutes, check on the dish, pour over the cream and mix it in gently, then cook for a final 5 minutes with the lid off.
Step 8
Finally, sprinkle over the parsley, and the dish is ready to serve. Enjoy!
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