Marry Me Mushroom and Chicken Stew

Cook Time 45 minutes

Serves 4

Ingredients

4 chicken thighs, skinless and boneless, cut into chunks

1 tbsp flour

2 tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

200g button mushrooms, sliced 

1 tbsp tomato paste

½ cup sun-dried tomatoes, chopped

1 tsp dried Italian herbs

1 cup chicken stock

200ml thickened cream 

Salt and black pepper, to taste

To Serve

1–2 sprigs parsley, chopped, to garnish

Steamed medium-grain rice, to serve

Method

Season the chicken with salt and pepper and toss it in flour. Heat half the oil in a large sauté pan over medium-high heat. Sear the chicken until golden on all sides. Remove and set aside.

In the same pan, add the remaining oil and then add the onion and garlic. Sauté for a minute until softened, then add the sliced mushrooms and cook for 4–5 minutes until they release their moisture and start to brown.

Add the tomato paste, sun-dried tomatoes, and dried herbs, then add the stock and bring to a boil. Return the chicken to the pan, reduce the heat to low, and cook semi-covered for 15–20 minutes, until tender.

Stir in the cream and simmer for 3–4 more minutes, until the sauce is rich and slightly thickened. Garnish with parsley and serve with rice.