1.4kg chicken pieces w. bone and skin
1tbsp olive oil
500g mushrooms, sliced
2 onions, diced finely
4 garlic cloves, chopped finely
3dl white wine
2.5dl chicken or vegetable stock
2-3 Bay leaves
Salt and pepper
Rub the chicken pieces with salt and pepper. Melt butter and oil in a pot over medium-high heat and brown the chicken on all sides. Remove from pot, sift flour over skin and set aside for later. Cook the mushrooms until brown. Turn down the heat a bit, add onions and garlic and cook until translucent and fragrant.
Return chicken to pot and add white wine, stock, thyme and bay leaves. Bring to a boil, turn down the heat and leave to simmer for about an hour.
Mix cream with a bit of corn starch and add to the pot. Let it thicken a bit.
Serve with mashed potatoes.
The original recipe said to serve this with rice, so that's what I did the first day, and just... no. It was definitely missing something, yet I couldn't figure out what. And it just felt weird to serve a dish like this with rice. So when I made up the left-overs, I served them over mashed potatoes instead. SO much better! Still not a firm favourite (especially as DH isn't too fond of chicken cooked on the bone), but definite comfort food for me.
Wednesday, November 3, 2021
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