When hubby is on his own, he tends to cook really simple food like pasta. Just pasta. Oh and maybe a grating of parmesan cheese if there happens to be some in the fridge. Or he might just boil potatoes. Or he goes all out and raids my cookbook collection to produce something really elaborate and exquisite, and will then cheekily send me a photo to show me what I’m missing out on.
After a recent brief spell on his own, I came home to find a 2kg bag of potatoes in the kitchen. They had been sitting there for a bit and I felt I had to do something with them tonight or else they were destined for the compost.
Braised Chicken with Mushrooms, Potatoes & Thyme sounds like a winter comfort dish, but this is something I love to sit down to, whatever the season.
In Zurich, it’s very rare that you will find chicken thighs on the supermarket shelves or at the butcher. I’m not sure what they do with the thighs but it’s a shame because it’s a cut of meat I love to use in stews and braises. So as I am in the mid-west in the US at the moment, I took the opportunity tonight to buy chicken thigh fillets for this braise. I normally also use brandy or white wine for this dish but, as we had neither, I used Marsala instead (from California and which happens to be quite good).
A comforting mid-week meal.
- 50 g butter
- 2 tablespoons olive oil
- 1 brown onion, finely sliced
- 3 cloves of garlic, minced
- 3-4 large sprigs of thyme
- 500 g button mushrooms,
- (left whole if small or quartered if large)
- ⅓ cup Marsala
- 500 g chicken thigh fillets, cut into large pieces
- 2 tablespoons plain flour
- 750 ml chicken stock
- 6-8 large potatoes, peeled and quartered
- 300 g green beans, trimmed
- ⅓ cup full cream
- sea salt & pepper for seasoning
- In a large cast-iron pan, heat the butter and 1 tablespoon of olive oil over medium heat. Add the onions, garlic and thyme, together with a pinch of sea salt, and cook for about 5 minutes until the onions have softened.
- Add the mushrooms and cook for a few minutes until they have softened a little. Add the Marsala and cook for about a minute, before removing the contents of the pan to a bowl.
- Heat the remaining oil in the pan and brown the chicken. Sprinkle the flour over the chicken and stir everything together. Add some stock to the pan and stir gently as the sauce thickens, scraping any bits from the bottom of the pan. Slowly add the rest of the stock, stirring as you do.
- Return the mushroom and onion mixture to the pot and add the potatoes. Turn the heat down to low and cover with a lid. Simmer for about 15 minutes until the potatoes are cooked. You can test if the potatoes are done by inserting skewer into the middle of a piece.
- Remove the thyme stalks, by which time all of the leaves will have fallen off. Stir the cream into the sauce.
- Add the beans and cook for about 5 minutes, uncovered, until the beans are tender.
Share your photos!
If you have made this dish, I would love to hear how it turned out! Please leave a comment below and share your photos on Instagram, Facebook or Twitter using #eatlittlebird