We have found three incredible recipes that are perfect for the cooler weather
Star of these recipes are umami-rich mushrooms. Not only are they spectacular in the flavour category, they’re also low in fat, high in fibre and antioxidants and packed with vitamins and minerals to make these recipes as nutritious as they are delicious.
Creamy Mushroom Braised Chicken Thighs
- 6-8 bone-in, skin-on chicken thighs
- 2 fennel bulbs, sliced
- 1 onion, sliced
- 1 bunch fresh thyme sprigs
- 4 cloves garlic, finely minced
- 500g mixed button mushrooms, sliced
- 125ml dry white wine
- 250ml chicken stock
- 125ml fresh cream
- 200g curly kale, stemmed & roughly chopped
- Salt and black pepper, to taste
- Olive oil
- Fresh dill, to serve
- Preheat oven to 180˚C.
- Heat a drizzle of olive oil in a large oven proof sauté pan or buffet casserole.
- Season the chicken thighs with salt.
- Sear them skin-side down, until the skin is golden brown.
- Flip and cook until lightly browned on the underside.
- Set chicken pieces aside on a tray.
- Add the sliced fennel, onion and thyme sprigs. Season.
- Cook until the veg softens.
- Add the mushrooms and garlic and cook until fragrant.
- Pour in the dry white wine and chicken stock. Bring to a simmer. Reduce slightly.
- Add the chicken back into the pan and nestle it in the sauce. Leave the skin uncovered to remain crisp.
- Transfer to the oven and bake for 20-25 minutes until the chicken thighs are cooked through.
- Transfer the chicken pieces to a clean plate or baking tray and keep warm in the oven.
- Bring the braise to a gentle simmer on the stove top. Add the kale and cream.
- Stir until the kale is wilted and the sauce has reduced slightly.
- Taste for seasoning. Return the chicken to the pan for serving.
- Scatter with fresh dill and serve.