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Baked chicken with mushrooms & Gorgonzola

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.

4.5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

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Ingredients

  • 4 Large chicken thighs
  • 1 tbsp flour, seasoned
  • 1 tsp olive oil
  • 15g butter
  • 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

Method

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,886kJ/ 454kcals

Fat

32.8g

Saturated Fat

13.2g

Carbohydrates

4.7g

Sugars

0.9g

Fibre

1g

Protein

32.3g

Salt

1.3g

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