Easy Mushroom Chicken

Please don’t be put off by the long time associated with this recipe. Like most slow cooked dishes it does take time but the actual active time is minimal. Slow cooking chicken on the bone like this gives really moist lovely texture but if you’re short on time see the variations below for a quicker option.

takes: 2 hours
makes: enough for 4
4 chicken marylands or 8 drumsticks
500g (1lb) mushrooms
2 onions, chopped
2T butter
small bunch thyme, optional

1. Preheat your oven to 150C (300F).

2. Place chicken, mushrooms, onions, butter, thyme, 1 cup water and some salt and pepper in a large oven proof pot. Cover and cook for 1 1/2 hours.

3. Remove lid and push the veg down into the cooking liquid. Return to the oven and cook uncovered for 30 minutes or until the chicken is browned and well cooked.

4. Either serve hot or cool and refrigerate or freeze.

Variations

different cuts of chicken – you could use a whole chicken jointed into 8 pieces (get your butcher to do this) or drumsticks or thighs on the bone or wings. You could also use chicken breast fillets or thigh fillets but they may dry out when cooking and won’t take as long.

short on time? – increase the oven temp to 200C (400F). Cook for 40 minutes with the lid on and 20 minutes with the lid off.

different veg – carrots, celery, potatoes, sweet potato, parsnips, red capsicum (bell peppers) are all great additions.

dairy-free – replace butter with extra virgin olive oil.

vegan / vegetarian – try these roast mushrooms instead.

Reheating Guidelines

Pop in the oven (180C / 350F) with a lid on for 20 minutes or until warmed through.
If frozen, allow to defrost in the fridge before heating in the oven. Do not try to go straight from freezer to oven because the outside will overcook before the insides have had a chance to defrost.

Serving Suggestions

with a salad – I like it served in shallow bowls with a green salad on the side.

with greens – serve on a bed of cooked greens.

with crusty bread – and butter for soaking up the lovely sauces.

carb lovers – serve on a bed of steamed rice, cooked quinoa or cooked pasta.

cheesey – lovely with some crumbled feta or goats cheese sprinkled over.

Storage Best Practices

Store in an airtight container. Will keep in the fridge for 4-5 days.
Can be frozen for up to 12 months.

Waste Avoidance Strategy

chicken, mushrooms – freeze.

onions – pantry.

butter – keeps in the fridge for months.

thyme – keeps for weeks in a plastic bag in the fridge. Can be frozen without problem.

Problem Solving Guide

too watery – the sauce it meant to be quite ‘soupy’. If you prefer less sauce next time halve the water. For now just don’t serve all the sauce and use it for another recipe where you would use chicken stock.

chicken tough / dry – either overcooked or poor quality chicken. For now just serve with a dollop of mayo or aioli.

chicken pink – slow cooked chicken can have a slight pinkish colour even when fully cooked so this may not be a problem. If the colour is dark pink, it means the chicken isn’t cooked and will need to go back in the oven with the lid on.

bland – next time try a different chicken supplier. For now use more salt.

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