I’m a slowcoach. I can give you a number of people who will vouch for that. But even so, I took just about 40 minutes to make this dish. So if you are lazy to do elaborate cooking, and still want to give the impression that you slogged in the kitchen for hours, go for this number! I dug it up from goodfood website!
P.S: If you have a problem with using wine in your dish, this one isn’t for you.
What you need:
A frying pan with quite a deep bottom.
A casserole dish.
Chicken thighs- 12 nos; OR chicken thighs- 6, chicken legs- 6.
Sunflower oil- 2 tbsp
Chicken stock- 700ml (or water)
Onion- 1, finely diced
Dry white wine- 300ml
Double cream/ Thick cream- 284 ml
Now for the cooking bit! Crack your fingers, tie your apron and let’s do this!
Heat the oil in the frying pan. Put the chicken thighs in there, and fry the skin side alone for about 5 minutes.
Transfer this onto the casserole dish. Add the chicken stock over the chicken. Make sure there is enough stock to cover the chicken pieces. If not, add some water, works fine. Bring to boil, partly cover with the casserole lid and let the chicken cook. This will take about 30 minutes.
While the chicken gets cooked, clear off the oil from the frying pan you used before. Add the butter onto it, and fry the onion until it is soft, but not brown. Onto this, add the mushrooms. On high flame, fry the mushrooms for about 3 minutes until the smell gets you all happy! Now add the wine (I used Jacob’s Creek Chardonnay) into this, keep the flame on highest and let the wine boil rapidly for about 8 minutes, until the quantity gets reduced by two-third.
Once the chicken is cooked, drain the stock from the casserole, and pour it over the wine-mushroom mix. On high flame, let this boil rapidly down by two-thirds, until it is thick and syrupy. Pour in the thick cream, season it with some crushed pepper and bring to boil.
Pour this wonderfully tempting mix into the casserole on top of the chicken, heat through and prepare yourself for a creamy chicken feast!!
P.s: Serve it with crusty bread. You can totally mop up all the sauces. And yes, if you end up getting the sauce thicker than in the pic, it is going to taste awesomerrr too!!