Chicken and mushrooms: Easy weeknight dinner is served

Chicken is one of the world’s favourite ingredients to cook with as it doesn’t have an overpowering flavour but tastes great with everything. The same goes for mushrooms which as a sauce or fried is perfect with chicken and also beef. We’ve combined them with our chicken and mushrooms recipe which does all of the above. It’s also ready under an hour, which makes it even better for families.

Chicken and mushrooms tips

Browning the chicken in the pan adds flavour with caramelisation of the skin and adds some flavour to the pan. You can deglaze the pan with some white wine too after cooking the onions.The mushroom sauce is creamy and needs a good amount of black pepper and seasoning. Make some fried chips in oil or the air fryer and serve alongside a beautiful green salad.

Family dinner under an hour is very possible. This week, try our chicken and mushrooms for a flavour-packed family meal.

Chicken and mushrooms recipe

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Recipe by Gary Dunn Course: MainCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

Ingredients

• 4 4 chicken quarters

• 90 g 90 butter

• 150 g 150 mushrooms, sliced

• 1 small 1 onion, chopped

• 1 litre 1 stock

• 1 tbsp 1 tomato puree

• ½ tsp ½ chopped herbs

• 1 tsp 1 chopped parsley

Method

• Season the chicken pieces and fry in butter for 20 minutes or until tender. Add mushrooms and cook for 2-3 minutes. Remove chicken pieces and keep warm.
• Add the onion to the pan, cook until transparent. Add the stock and boil up, reduce the heat and cook for 5 minutes.
• Add the tomato puree and herbs. Adjust the seasoning and cook 5 minutes longer.
• Arrange the chicken on a serving dish and pour the sauce over. Sprinkle with chopped paisley.

Notes

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Do you want to make more chicken recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Hamlyn All-colour Cook Book.

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