- 1 tbsp olive oil extra virgin
- 1.5 kg chicken pieces, bone-in and skin-on I used 4 chicken thighs and 4 drumsticks
- 1 tbsp butter
- 500 g brown mushrooms (Portobello) cleaned and sliced
- 1/2 tsp sea salt 1/4 tsp to season chicken and 1/4 tsp to add to sauce
- 1/2 tsp black pepper freshly ground
- 1 onion brown, finely chopped
- 3 garlic cloves crushed
- 5 thyme sprigs 10cm long sprigs, tied together with kitchen string
- 150 g bacon diced
- 1 c white wine
- 2 tbsp plain white flour 30g
- 500 ml chicken stock (2 cups)
- 1 tbsp dijon mustard
- 1/4 c cream or sour cream
- 2 tbsp flat-leaf parsley chopped
- 1 zest of a lemon finely zested
- 1/4 c parmesan cheese grated
- sea salt to taste if required
Preheat the oven to 200°C (400°F).
Pat chicken pieces dry with a paper towel and season lightly with 1/4 teaspoon of the salt. In the oven proof casserole dish, add the olive oil and place on the cooktop over medium/high heat. Add the chicken, skin side down and cook for 3-5 minutes until skin is nice and golden in colour. Turn the chicken over and cook 2 minutes more. Do this in two batches so the pan doesn’t get crowded. Remove the chicken pieces and set them aside on a plate.Drain away the oil, leaving a tablespoon still in the pan. Place back over the heat, and add the mushrooms. Spread them out evenly and leave for 2 minutes, without stirring. Move the mushrooms around after 2 minutes and cook for a further 2-3 minutes, stirring once or twice, until the mushrooms are softened and any liquid from them has almost evaporated. At this stage, add the butter, onions, garlic, thyme, bacon and black pepper and cook for 5 minutes, until onions have softened. Add the wine to deglaze the pan, stir to lift any caramelised bits that are stuck to the bottom of the dish, and let it boil for 2 minutes. Sprinkle in the flour and mix it in well. Add the mustard, and slowly add the chicken stock, stirring all the time, so the flour mixes in to the sauce smoothly (if you pour all the stock in at once, the flour will form clumps in the sauce). Add the remaining 1/4 tsp sea salt and stir. Bring the sauce back to the boil for a further 2-3 minutes.Add the chicken back into the sauce, skin side facing up and all in one layer. This will allow even cooking of the chicken and the skin which is above the sauce, stays crispy.
Cook in the preheated oven, uncovered, for 30-40 minutes or until the chicken pieces are cooked through.
Carefully remove the chicken to a plate (skin side up) and place the pan back on the stovetop over a medium/high heat and bring to the boil, stirring for 5 minutes to reduce and thicken the sauce. Add in the cream and parmesan cheese, and continue to cook, stirring for a further 3-5 minutes or until the sauce is thickened to your liking. Add zest and parsley right at the end and taste for seasoning.
Calories: 786kcal | Carbohydrates: 14g | Protein: 39g | Fat: 61g | Saturated Fat: 22g | Cholesterol: 175mg | Sodium: 595mg | Potassium: 883mg | Fiber: 2g | Sugar: 4g | Vitamin A: 627IU | Vitamin C: 17mg | Calcium: 112mg | Iron: 3mg