A decadently rich tomato & mushroom based sauce lovingly caressing plump, juicy chicken – it’s a winner!
I knew I was on a good thing here when Mini-Me kept coming back for seconds, thirds & even fourths! The next day she wanted the leftovers for breakfast! How can I not share this obviously absolutely fabuliciouz new favourite?!?!
Start by heating a good glug of oil in a frypan & simply browning off 4 juicy chicken thighs, you just want to seal them & give them a wee bit of golden colour. Bung them into an oven proof casserole dish & set aside.
If you need to add more oil to the pan, then by all means do, but allow it to heat up again before sliding in 125g of sliced mushrooms (we prefer to use Swiss Browns but Button work just as well if you can’t find them) along with 2 teaspoons of minced garlic. Sauté those off to get them nice & soft, then in goes a tin (400g) of chopped tomatoes, a tub (140g) of tomato paste, 1/2 cup of white wine, 1/2 cup of chicken stock & a teaspoon each of dried mixed herbs & dried oregano. Season ever so generously with salt & pepper, give it a jolly good stir & bring to the boil. Reduce the heat & let it simmer away there for about 10 minutes.
Pour the sauce over the chicken in the casserole dish & whack into a 180c oven for 40 minutes with a lid on before removing the lid & giving it an extra 15 minutes uncovered (just check that the chook is fully cooked through).
Then It’s Chompin Time!