Crispy chicken thighs with mushrooms

Name: Crispy chicken thighs with mushrooms
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4
Ingredients: 4 skin-on bone-in chicken thighs; 200 g packs No.1 Woodland Mushrooms; 1 tbsp olive oil; 1 large echalion shallot; 3 clove/s garlic; 2 tsp wholegrain mustard; 450 ml hot chicken stock; 120 ml single cream; 125 g packs Veetee Steam Filtered Basmati Rice; 20 g pack chives (or other soft herbs), finely chopped, plus extra to serve

With autumn just around the corner, you can’t go wrong with herby chicken and woodland mushrooms in a puddle of creamy sauce. Any combination of soft herbs such as dill, tarragon or parsley would work – use whatever you have.

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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
2 x 200g packs No.1 Woodland Mushrooms
1 tbsp olive oil
1 large echalion shallot
3 clove/s garlic
2 tsp wholegrain mustard
450ml hot chicken stock
120ml single cream
4 x 125g packs Veetee Steam Filtered 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 thighs on a baking tray, pat the skin dry with kitchen paper, season with salt, then roast for 50 minutes until cooked through, with no pink meat remaining and the juices run clear.
Meanwhile, tear the mushrooms into bitesized pieces and finely chop the shallot and garlic. Set a large, nonstick frying pan over a medium-high heat. Dry-fry the mushrooms with a pinch of salt for 4-5 minutes until they have released their moisture and are starting to soften. Turn down the heat to medium, add the oil to the pan along with the shallot and cook for another 5 minutes on a medium-low heat until softened and starting to take on some colour.
Add the chopped garlic and mustard, then cook for 1-2 minutes until fragrant. Add the hot chicken stock and cream. Simmer for 5-10 minutes until the sauce has the consistency of double cream; season if needed.
Prepare the rice according to pack instructions, then stir through the chives and season. Serve the chicken thighs on a bed of rice and cover with the sauce, scattering over some extra chives and seasoning with a twist of black pepper. Enjoy with steamed green beans, if liked.

Typical values per serving when made using specific products in recipe