Chicken Braised with White Wine and Porcini Mushrooms
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Ingredients
- 8 bone-in, skin-on chicken thighs
- 20 ml olive oil
- 15 g dried porcini mushrooms
- 250 g chestnut mushrooms, sliced
- 100 g onion, finely chopped
- 2 garlic cloves
- 150 ml dry white wine
- 200 ml chicken stock
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 559 kcal
- Protein
- 46.3 g
- Carbohydrate
- 5.9 g
- of which sugars
- 3 g
- Fat
- 36.2 g
- of which saturates
- 9.5 g
- Fibre
- 1.8 g
- Salt
- 0.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried porcini in 100ml just-boiled water for 10 minutes, then drain, reserving the liquid, and chop.
- 2
Heat the olive oil in a large, deep frying pan over a medium-high heat and brown the chicken thighs, skin-side down first, for 4-5 minutes on each side. Lift out onto a plate.
- 3
Add the onion and chestnut mushrooms to the pan and cook for 8 minutes until golden, then add the garlic and porcini and cook for 1 minute.
- 4
Pour in the white wine, bubble for 2 minutes, then add the chicken stock and the reserved porcini liquid. Return the chicken to the pan, cover and simmer for 20-25 minutes until the chicken is cooked through with no pink remaining and the juices run clear.
- 5
Scatter with the parsley to serve.
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