Creamy Umami Chicken & Mushrooms

Name: Creamy Umami Chicken &amp; Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Ingredients: 800g chicken thighs, with skin (trimmed of excess fat); 1 small brown onion, finely chopped; 2 garlic cloves, crushed; 50ml dry white wine; 3 tsp Herbie’s Umami Seasoning; 150g chanterelle mushrooms (or mushrooms of choice, sliced); 200ml chicken stock; 100ml cream; chopped parsley, to serve

www.herbies.com.au

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Author : Kate Hemphill

chicken mushrooms umami

Ingredients

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800 grams chicken thighs, with skin (trimmed of excess fat)1 small brown onion, finely chopped2 garlic cloves, crushed50 milliliters dry white wine3 tsp Herbie’s Umami Seasoning150 grams chanterelle mushrooms (or mushrooms of choice, sliced)200 milliliters chicken stock100 milliliters creamchopped parsley, to serve

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Instructions

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Step 1

Use half the umami seasoning to coat the chicken thighs.

Step 2

In a casserole or heavy, deep frying pan, cook chicken, skin down on a medium heat for 7-10 minutes until skin has rendered (released fat). Turn and cook for 2 minutes on non-skin side, then set aside.

Step 3

Pour out half the oil from pan, then cook onions on low heat until soft. Add garlic and umami seasoning for 2 minutes. Add wine and stir until alcohol has evaporated and it’s reduced by just over half. Add mushrooms to sauté for 3-4 minutes, before adding stock and bringing to a simmer.

Step 4

Return chicken to the pan, skin-side up and cover with a lid. Cook on low heat until tender, about 20 minutes.

Step 5

Stir through cream 5 minutes before serving, taste for seasoning, and top with some freshly chopped parsley.