Chicken in Mushroom Sauce
Ingredients
For the Chicken: 1.5 kg bone-in chicken thighs Salt and black pepper (to taste) 2 tbsp avocado or olive oil For the Sauce: 2 tbsp butter 1 medium onion, finely chopped 2 cloves garlic, minced 250g brown mushrooms, sliced 3 cups boiled water 3 tsp Maraqah Chicken Stock Base 200ml (1/4 cup) cooking cream Fresh parsley, chopped (for garnish)
Method
1. Prepare the Chicken:
Season the chicken thighs lightly with salt and black pepper.
Heat the avocado or olive oil in a large skillet over high heat. Grill the chicken thighs for 4 minutes on each side until nicely browned. Remove the chicken and set aside (the chicken doesn't need to be fully cooked at this stage).
2. Make the Sauce:
In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
Stir in the minced garlic and cook for another 2 minutes.
Add the sliced mushrooms to the skillet and cook until they are wilted and browned on each side. The browning is crucial for the deep, rich flavor of the sauce.
3. Deglaze and Build the Sauce:
Pour in the boiled water and add the Maraqah Chicken Stock Base. Stir well, scraping up any browned bits from the bottom of the skillet to deglaze.
Bring the mixture to a boil, then stir in the cooking cream. Reduce the heat to low and let it gently simmer.
4. Combine Chicken and Sauce:
Return the browned chicken thighs to the skillet, submerging them in the sauce. Allow the chicken to simmer in the sauce for 10 minutes, or until fully cooked and tender.
5. Finish and Serve:
Garnish the chicken and mushroom sauce with fresh parsley.
Serve layered over vermicelli rice for a complete, hearty meal.
Enjoy your rich, creamy, and fragrant Chicken in Mushroom Sauce!
