THE FAMOUS BAKED CHICKEN WITH CREAMY MUSHROOMS

BAKED CHICKEN WITH CREAMY MUSHROOMS

Ingredients :

• 750 grams chicken thighs (about 6 to 8 pieces)
• salt and pepper, to season
• olive oil
• 6 cloves garlic, smashed but left whole
• 300 grams fresh baby portobello or Swiss brown mushrooms, or a mix of both
• 250 ml all-purpose cream
• 100 ml chicken stock
• parsley sprigs, leaves picked and chopped, for garnish

Method :

Season chicken with salt and pepper. Heat a couple of generous glugs of olive oil in an ovenproof casserole or pot over medium-high heat. Add chicken, skin side down, in one layer; do not overcrowd the pot and do this in batches if necessary. Sear chicken for a couple of minutes on both sides until golden brown. Remove chicken from pan; set aside.

Remove oil from pan, leaving about 1 tablespoon and taking care not to lose the brown bits that have stuck to the bottom. Add garlic; sauté for under 1 minute or until fragrant. Add mushrooms, season with salt and pepper, and sauté until mushrooms release their liquid. Scrape the brown bits at the bottom of the pan. Stir and scrape until mushrooms have reabsorbed the liquid, lost a lot of volume, and taken on a dark, caramelized color. Add cream and stock; mix well. Season to taste. Tuck in all the chicken pieces over the mushrooms; cover.

Place covered pot in a preheated 350°F oven and bake for 25 to 30 minutes or until chicken is done. Garnish with parsley.

Prep Time 10 minutes

Cooking Time 45 minutes to 1 hour