Herby chicken and mushrooms
15 g, porcini variety (see tip)
Skinless chicken thigh
540 g, (buy 4 x 150g fillets), fat trimmed
4 medium, cut diagonally into 5cm lengths
1 medium, halved, sliced
200 g, button variety, halved
1 tbs, leaves, chopped
2 clove(s), crushed
½ cup(s), (125ml) dry variety
1 cup(s), (250ml)
1 x 3 second spray(s)
- Place porcini mushrooms in a small heatproof bowl, cover with boiling water. Stand 30 minutes, then drain and roughly chop. Set aside.
- Season chicken with salt and pepper. Lightly spray a large, deep pot or saucepan with oil. Cook chicken for about 3 minutes on each side, or until browned. Transfer to a plate.
- Add carrots, onion, porcini and button mushrooms and rosemary. Cook for 5-6 minutes, stirring occasionally, until onion is lightly browned. Stir in garlic and tomato paste until combined. Add wine and stock and bring to the boil, then reduce heat. Place chicken over vegetable mixture. Cover with lid and simmer for 20-25 minutes, or until chicken is cooked and liquid has thickened.