Chicken thighs, mushrooms and cream are an irresistible combination in this hearty one-pot (and don’t forget the cheese).
Ingredients
- 1 tbsp olive oil
- 6 chicken thighs, cut into 2cm pieces
- 500ml chicken stock
- 10g dried porcini mushrooms
- 400g mixed mushrooms, halved
- 300ml thickened cream
- 1 1/2 cups self-raising flour
- 1/2 tsp bicarbonate of soda
- 1 tbsp store-bought horseradish cream
- 1/4 cup chopped tarragon
- 1/4 cup chopped chives
- 1/2 cup coarsely grated cheddar
- 3/4 cup buttermilk
- 6 sprigs of tarragon, extra, to serve (optional)
Method
1. Preheat the oven to 200C fan-forced (220C conventional). Heat oil in a large, deep, heavy-based ovenproof frying pan over medium heat. Add the chicken and mushrooms. Season with salt and pepper and cook, turning occasionally, for 10 minutes or until just coloured.
2. Add the porcini mushrooms, stock and cream and bring to a simmer.
3. Meanwhile, mix together the flour, horseradish cream, cheese, buttermilk and chopped herbs in a bowl and season with salt and pepper. Drop spoonfuls of the mixture into the pan. Place the pan on a baking tray and into the oven, and bake for 15-20 minutes or until the dumplings are golden and tender. Set aside to cool for 5 minutes.
4. While the chicken is resting, brush the tarragon sprigs with a little extra oil, place them on a baking tray and cook for 30 seconds, or until golden and crisp. Serve the chicken topped with crispy tarragon. (goodfood)
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