Crispy Chicken in Cabbage & Mushroom Broth
Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
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.
Categories
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