Week 43: Chicken w. Mushrooms and White Wine

The Recipe
(Serves 4-6)
1.4kg chicken pieces w. bone and skin
1tbsp butter
1tbsp olive oil
2tbsp flour
500g mushrooms, sliced
2 onions, diced finely
4 garlic cloves, chopped finely
3dl white wine
2.5dl chicken or vegetable stock
Thyme
2-3 Bay leaves
2.5dl cream
Corn starch
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 Verdict
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.