Crispy chicken & creamy mushrooms

Name: Crispy chicken & creamy mushrooms
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4
Ingredients: 4 skin-on, bone-in chicken thighs; 450 g pack Waitrose British Chestnut Mushrooms; 1 tbsp olive oil; 1 large echalion shallot, finely chopped; 3 clove/s garlic, finely chopped; 2 tsp wholegrain mustard; 450 ml hot chicken stock; 150 ml pot single cream; 500 g microwaveable basmati rice; 20 g pack chives (or other soft herbs), finely chopped, plus extra to serve

You can't go wrong with chicken and chestnut mushrooms in a puddle of sauce.

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Serves4
CourseMain meal
Prepare5 mins
Cook50 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 skin-on, bone-in chicken thighs
450g pack Waitrose British Chestnut Mushrooms
1 tbsp olive oil
1 large echalion shallot, finely chopped
3 clove/s garlic, finely chopped
2 tsp wholegrain mustard
450ml hot chicken stock
150ml pot single cream
500g microwaveable basmati rice
½ x 20g pack chives (or other soft herbs), finely chopped, plus extra to serve

Preheat the oven to 200ºC, gas mark 6. Put the chicken on a baking tray, pat dry with kitchen paper, season with salt, then roast, skin-side up, for 50 minutes until cooked through, no pink meat remains and the juices run clear.
Meanwhile, set a large, nonstick frying pan over a medium-high heat. Roughly chop the mushrooms and dry-fry them with a pinch of salt for 5 minutes. Turn down the heat to medium-low, add the oil and shallot, then cook for another 5 minutes until the mushrooms have softened. Add the garlic and mustard, then cook for 1-2 minutes until fragrant. Add the stock and cream. Simmer for 5-10 minutes until the sauce has the consistency of double cream; season.
Heat the rice according to pack instructions, then stir in the chives and season. Serve the chicken thighs on top of the rice and pour over the sauce, scattering with extra chives and a twist of black pepper. Enjoy with green beans, if liked.

Typical values per serving when made using specific products in recipe