Crispy Chicken in Cabbage & Mushroom Broth

11 Ingredients

Number of servings

4

1tablespoons olive oil
500grams bone in chicken thighs
1 pinch salt
1 pinch pepper
2 medium onion, peeled, sliced
2 cloves garlic, peeled, minced
200grams button mushrooms, cleaned, cut into quarters
15grams mixed dried mushrooms, rehydrated in warm water
1/2teaspoons rosemary, chopped
250milliliter chicken stock
1 small head cabbage, cored, cut into small wedges

Description

Crispy chicken thighs are delicious and juicy served with a flavourful broth with both dried and fresh mushrooms.

Method

Step 1 of 4

Heat a large heavy bottomed pan to medium heat adding in the olive oil for 1 minute. Pat the chicken dry using paper towel before seasoning the chicken on both sides with salt and pepper. Sear and brown the chicken on both sides for 5 minutes.

Step 2 of 4

Heat the oven to 200°C, remove the chicken from the pan placing it skin side up onto a baking sheet lined with parchment paper. Roast in the oven for 10 minutes letting the chicken crisp up and continue cooking.

Step 3 of 4

Add in the onions, garlic and sliced mushrooms to the pan, sweating the ingredients for 5 minutes. Drain and chop the dried mushrooms added them to the pan along with the rosemary, chicken stock and wedges of cabbage. Simmer for 15 minutes.

Step 4 of 4

Remove the chicken from the oven letting it cool for a few minutes while seasoning the broth and pouring it into bowls. Add the crispy chicken to each bowl before serving warm.