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Baked chicken with mushrooms & Gorgonzola
This hearty dish includes tender, juicy chicken with crispy skin with the mushrooms bringing an earthy flavour. The gorgonzola gives a sharp taste and creamy texture and it is topped with fresh parsley.
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4 Large chicken thighs
1 tbsp flour, seasoned
1 tsp olive oil
2 x 200g packs button mushrooms, halved
2 tbsp tarragon
50ml dry white wine
100ml chicken stock
50g Gorgonzola, cubed
50ml creme fraiche
Chopped flat leaf parsley, to serve
Preheat the oven to 180°C, gas mark 4. Toss the chicken thighs in the seasoned flour to coat. Heat half the oil and half the butter together in a flameproof casserole, and cook the chicken thighs for 5 minutes until well browned, turning once. Transfer to a plate and cover loosely with foil.
Put the rest of the oil and butter in the pan, then add the mushrooms. Cook over a high heat for 3-4 minutes until lightly browned, then return the chicken thighs to the pan. Add the tarragon, wine, stock and seasoning, and bring to the boil. Cover the pan and place in the oven for 25 minutes.
Scatter over the Gorgonzola and add the crème fraîche. Return the pan to the oven for 5 minutes until the chicken is cooked through with no pink meat and the sauce is just thickened. Scatter with the parsley and serve. Delicious with egg tagliatelle, to soak up the delicious sauce.
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