Braised Creamy Mushroom Chicken Thighs

Image: South African Mushroom Farmer’s Association

Creamy chicken and mushroom casserole: The best family dinner

When winter hits, you want something hearty to enjoy with your family. Warm your heart and soul with a creamy chicken and mushroom casserole.

Braised Creamy Mushroom Chicken Thighs

Image: South African Mushroom Farmer’s Association

When you want to warm up this winter, food is definitely the way to go. One of the best proteins which are delicious and always fun to eat is chicken and adding mushrooms makes it even meatier. When you have a family to feed, our creamy chicken and mushroom casserole is the perfect meal to enjoy with your loved ones. You’ll love the heartwarming goodness and the crispy chicken skins.

Making creamy chicken and mushroom casserole

All the flavour is in the braise with this tasty recipe. Brown the chicken as you would with red meat to add some golden colour and add flavour. When adding the chicken to the liquid, make sure to keep the chicken skin above the liquid level. The mushrooms and vegetables add flavour and important nutrients you need for winter. This dish is even better than chicken soup to help you feel better.

When winter hits, you want something hearty to enjoy with your family. Warm your heart and soul with a creamy chicken and mushroom casserole.

Creamy chicken and mushroom casserole recipe

5 from 1 vote
Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy
Servings

6-8

servings
Prep time

15

minutes
Cooking time

55

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 6-8 bone-in, skin-on chicken thighs

  • 500 g mixed button mushrooms, sliced

  • 2 fennel bulbs, sliced

  • 1 onion, sliced

  • 1 bunch fresh thyme sprigs

  • 4 garlic cloves, finely minced

  • 125 ml dry white wine

  • 250 m chicken stock

  • 125 ml fresh cream

  • 200 g curly kale, stemmed & roughly chopped

  • Salt and black pepper, to taste

  • Olive oil

  • Fresh dill, to serve

Method

  • Preheat the oven to 180˚C.
  • Heat a drizzle of olive oil in a large ovenproof 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 stovetop. 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.

Notes

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