There is definitely a winter chill in the air! Bring on the boots, scarves, hot chocolate and cosy evenings by the fire, I love it all. Also, what better excuse to embrace comfort food (although if I’m honest I do that all year round) and dishes like this easy one pan chicken meal.
The chicken pieces are cooked in a creamy mushroom and tomato sauce, so delicious! You can decide how thick you’d like the sauce (see notes in the recipe) and serve with whatever you’d like on the side – baby potatoes, rice, pasta or some crusty bread.
CHICKEN WITH MUSHROOMS & SPINACH
- 10ml (2 tsp) olive oil
- salt and pepper
- 4 x chicken thighs
- 4 x chicken drumsticks
- ½ white onion, finely chopped
- 5ml (1 tsp) minced garlic
- 60ml (¼ cup) white wine or sherry
- 200g brown mushrooms, finely sliced
- 15ml (1 tbsp) dijon mustard
- 200g (½ a tin) tinned chopped tomatoes
- 600ml chicken stock
- 100ml plain yoghurt
- 1 cup baby leaf spinach
1.) Heat one teaspoon of olive oil in a large saucepan. Season the chicken thighs and drumsticks and fry for a few minutes per side until golden. (Do this in batches if that’s easier.) Remove and set aside.
2.) Heat the remaining olive oil in the same pan. Add the onion and cook for 2-3 mins to soften. Add the garlic and cook for another minute. Add the white wine and allow to simmer until almost all the liquid has evaporated.
3.) Add the mushrooms and sauté for 5 minutes to soften. Stir in the mustard and tomatoes, then add the chicken pieces back into the pan. Add the chicken stock and leave to simmer for 25 minutes, or until the chicken is cooked through.
4.) At this point the sauce will also have thickened slightly. If you would prefer it thicker however simply mix in a tablespoon of cornflour mixed with some water, or remove the chicken pieces and allow the sauce to simmer for another 10-15 minutes until thickened further.
5.) Add the yoghurt and spinach leaves and simmer until heated through and the spinach has wilted. Season to taste. Serve with rice, pasta or baby potatoes.