Chicken with Mushrooms, Bacon and Tomatoes
Photography Manja Wachsmuth.
Embrace the changing of the seasons with this rich chicken casserole. Serve with a big bowl of creamy mashed potatoes.
Serves: 4
INGREDIENTS
4 chicken thighs, bone in, skin on
6 chicken drumsticks, skin on
½ cup plain flour
2 tablespoons olive oil
150 grams bacon, thinly sliced
2 red onions, peeled
300 grams button mushrooms, halved if large
1 teaspoon smoked paprika
2 cloves garlic, crushed
1 tablespoon finely chopped thyme
½ cup white wine
1 x 400 gram tin cherry tomatoes
1 cup chicken stock
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Place the flour in a dish and season with salt and pepper. Dust the chicken in the flour, shaking off the excess.
Heat the oil in a sauté pan and brown the chicken on all sides. Transfer to an ovenproof baking dish. Add the bacon to the same pan and cook until lightly golden. Remove with a slotted spoon and add to the chicken.
Add the onions, mushrooms, paprika, garlic and thyme to the pan and cook for 5 minutes. Pour in the wine and let it bubble up for a couple of minutes. Add the tomatoes and stock, season and bring to the boil. Tip over the chicken and gently combine. Cover and cook for 30 minutes. Uncover then cook for a further 10 minutes until the chicken is tender and fully cooked through.
To serve: Scatter with a little extra fresh thyme and serve with warm crusty bread, mashed potatoes and a green salad.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Spiced Chicken Breasts with Chickpea and Yoghurt Salad]()
RecipeSpiced Chicken Breasts with Chickpea and Yoghurt Salad
Article by Pippa Cuthbert![Chicken Saltimbocca with Mustard, Cream and Sage]()
RecipeChicken Saltimbocca with Mustard, Cream and Sage
Article by Claire Aldous![Chicken with Mushrooms and Tarragon]()
RecipeChicken with Mushrooms and Tarragon
Article by Claire Aldous![Braised Chicken with Mushrooms and Marsala]()
RecipeBraised Chicken with Mushrooms and Marsala
Article by Claire Aldous
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.