I did this for friends who were coming to supper. The original plan was to have fish but their son, Ali (you know who you are!) doesn’t eat fish so our planned meal had to be quickly revised. I found this recipe and just wasn’t sure about the soy sauce and sherry thing going on – I couldn’t imagine how it was all going to taste. Persuaded by John and the fact that we had all the ingredients, I went ahead, somewhat apprehensively. Imagine my delight when it turned out simply wonderfully. My only problem that evening was that I hadn’t cooked enough – we all wanted seconds. Never one to be accused of small portions, the following recipe will feed four hungry people. Try it, love it and add it to your autumn and winter favourites list!
What you need…
1 large baking dish (mine is 30cm x 20cm x 7cm deep)
1 kg chicken thighs
2 teaspoons paprika
Splash rapeseed oil
Sea salt and black pepper
1 large onion, chopped
2 garlic cloves, chopped
3 tablespoons plain flour
500ml hot chicken stock (I dissolved 2 Knorr stock pots into 500ml water)
300g brown mushrooms, cleaned and sliced
150g wild mushrooms, rinsed
5 teaspoons sweet sherry
4 teaspoons soy sauce
125ml soured cream
What to do…
Preheat oven to 170°c / 325°f/ gas 3.
Lightly butter (going off the word ‘grease’) your baking dish.
Sprinkle the paprika evenly over the chicken thighs.
Heat the oil in a large, deep-sided frying pan and fry the chicken on both sides until lightly browned. Using a slotted spoon, remove to the baking dish, fitting them in together snugly in a single layer. Season lightly.
To the frying pan juices, add the onion and garlic and sauté lightly. Tip in the flour and mix it in evenly. Slowly add the hot stock, stirring continuously. When thickened, remove from the heat and then add the mushrooms, sherry and soy sauce. Add the soured cream slowly (to avoid curdling).
Pour over the chicken and bake, uncovered, for 90 minutes or until the sauce is a lovely, thick and bronzed. It’s quite simply gorgeous!
Chicken with mushrooms and soured cream goes really well with boiled, seasoned basmati and wild rice
Lynn Bedford Hall, New Creative Cuisine and Helen, who introduced me to this old but fabulous book.
Really, really easy with the added benefit that you can clear up the cooking pots whist it does it’s thing in the oven – very relaxed cooking for superb results.