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Prep 25 mins
Cook 45 mins
This dish is perfect for making ahead of time and reheating. Serve with mashed potato and green beans. Carrots or peas are great too!
- 3 -5 sprigs rosemary
- 1 bay leaf
- 1 clove garlic, finced
- 25 g butter
- 1 tablespoon olive oil
- 4 -6 chicken thighs or 4 -6 chicken drumsticks
- flour, for dusting
- 1 large onion, chopped
- 500 g mushrooms, quartered
- salt and pepper
- 1⁄2 lemon, juiced
- 400 ml chicken stock or 1⁄2 chicken bouillon cube, dissolved in boiling water
- Cook the rosemary, bay leaf and peeled garlic for five to six minutes in the butter and oil in a large frying pan over a low heat.
- Dust the chicken pieces with flour, then brown them in the pan with the herbs.
- Remove the chicken from the pan and add the onion, cooking for five minutes until the onion softens.
- Add the mushrooms and season generously with salt and pepper.
- Stir for several minutes until the mushrooms turn juicy.
- Return the chicken to the pan, drizzle over the lemon juice and then add the stock.
- Stir as the sauce simmers and thickens from the flour on the browned chicken.
- Simmer gently for up to half an hour until the meat is cooked and the sauce is brown and syrupy.
Delicious! I left off the lemon juice--I thought it would completely change the wonderful taste of the mushrooms and onions. It didn't need it. The whole family--even my brother, who typically doesn't like chicken, loved it!
This was really nice, although mine needed more flour to really thicken. I liked how the mushrooms soaked up all the yumminess. The lemon at the end was a nice touch, but I found it too lemony and overpowered the other flavours. I'd probably cut it down next time. Still, it was great and the chicken was nice and tender. Thanks!
This is fabulous chicken! I have made this recipe twice now, the first time pretty much as written. The second time I was making quite a large quantity of chicken pieces, so I couldn't simmer in the fry pan. After I had browned the chicken I put it in a roasting pan, added the onions and mushrooms (cooked) along with the herbs, lemon juice and chicken stock. (I reduced the chicken stock on top of the stove before adding it and I put in a little white wine as well.) I cooked in the oven, uncovered, at 325 for about an hour. (My roasting pan was very full, or it would probably have been done in less time.) It worked very well, but I think I do prefer it on the stove top. It thickened better and I think the sauce reduced more to have better flavour. There was a ton of sauce left over which I think I can use as the base of a soup! I love the rosemary, bay leaf, garlic, and lemon flavours together! Thanks so much Sackville for a great way to prepare chicken!