Chicken and mushroom one-pot dish
|30 ml||fresh chillies — 573|
|8||chicken — thighs or drumsticks|
|8||baby onions — peeled and halved|
|250 g||mushrooms — white, sliced|
|2||garlic — cloves, minced|
|lemon — juice only|
|400 ml||stock — chicken|
|1 handful||fresh thyme|
|sea salt and freshly ground black pepper|
|20 ml||cornflour — slurry|
Heat the olive oil and butter in a large pot on a stove plate. Brown the chicken pieces all over on medium heat and remove with a slotted spoon.
Add the onions, mushrooms and garlic to the pot and sauté on medium heat until caramelized.
Return the chicken to the pot and drizzle the lemon juice over.
Add the potatoes, chicken stock and thyme. Season with salt and pepper and simmer for 45 to 50 minutes until the chicken is cooked.
Mix the corn flour mixture into the sauce and cook for another 5 minutes.
Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.
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