ingredients
4 chicken Marylands
1 tbsp olive oil
1 brown onion, diced
1 large carrot, diced
2 sticks celery, diced
2 cloves garlic, crushed
200g button mushrooms
2 tbsp plain flour
1/2 cup white wine (optional)
1.5 cups chicken stock
2 bay leaves
sprig thyme
1/2 cup cream
method
- Cut chicken Marylands in half so you have 4 drumsticks and 4 skin-on thigh pieces. Season well with salt and pepper. Heat oil in a large heavy-based frypan and brown chicken well on all sides. Remove to a plate and set aside.
- Add onion, carrot, celery and garlic to the pan and cook, stirring, over medium heat for 4 minutes until just starting to soften. Add mushrooms and cook for a further 2 minutes. Add flour, stir well to combine, and cook for 1 minute. Return chicken pieces to pan and place in a single layer on top of vegetables. Pour in white wine and allow to bubble up. Add stock, bay leaves and thyme. Bring to the boil, and use a wooden spoon to carefully stir beneath the chicken pieces to ensure vegetables aren’t catching on the base of the pan. Reduce heat and simmer for 30 minutes, turning chicken pieces halfway through.
- Add cream to pan and continue simmering for 10 minutes.
- Check for seasoning and add salt and pepper if necessary. Serve chicken pieces with plenty of sauce spooned over.
recipe notes
This is delicious served with buttered pasta or mashed potato, and steamed green vegetables.
You can use chicken drumsticks, thigh pieces or even breast pieces. The dish will be more flavoursome if you use pieces on the bone with the skin on. Reduce cooking time if you choose boneless thigh or breast fillets.
Credits: Best Recipes