Super easy, so much so, I made it the other nigh on a camping stove as we are mid having the kitchen re-done!
Ingredients:
Serves 2
- 200g mixed wild mushrooms sliced (or chestnut mushrooms if nothing available). Could also add some soaked dried mushrooms as they add a lovely depth of flavour
- 1 large onion, sliced
- 2 garlic cloves, grated or finely chopped
- 2 or 4 chicken thighs, depending on size (skin off but bone in or out, bone in gives more flavour)
- 1 tablespoon of flour (gluten free if necessary)
- 100ml white wine
- 200ml chicken stock (homemade or stock cube)
- 100g flat leaf parsley, chopped
- Rice – can use microwave rice for ease
Method:
- Preheat oven to 200c
- Heat some olive oil in a frying pan and add the sliced onions. Sauté over a medium heat for 5 minutes until soft.
- Add the mushrooms. There will be a huge pile of them but they will cook down over 5 minutes or so if you toss them a few times.
- Add the garlic and cook for a few minutes.
- Stir in the flour and cook for 1 minute.
- Add the wine and chicken stock and the chicken thighs.
- Bring to the boil and then put in the oven, lid off for 25 minutes.
- At this point you can either put some rice on to cook or use a packet of microwave rice for quick and easy!
- Remove from oven. Check for seasoning and add the chopped parsley
- Serve with rice and a green salad.
