Braised Chicken and Mushrooms in Sour Cream Sauce
Braised chicken thighs and mushrooms in a rich sour cream sauce with herbs and onions makes a delicious and hearty dinner.
- Prep time
- 10 min
- Cook time
- 1 hr 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1 kg skin on/bone in chicken thighs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp sweet(mild) paprika
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion (chopped)
- 2 clove garlic
- 300 g button or cremini mushrooms
- salt to taste
- 60 ml 1/4 cup brandy or dry sherry
- 2 tbsp plain/all purpose flour
- 500 ml 2 cups chicken stock
- 250 ml 1 cup full fat sour cream
- 1 tbsp fresh dill
- 1 tbsp fresh parsley
- 2 bay leaves
Instructions
- 1
Season the chicken thighs with salt, pepper and mild paprika, then brown in 1 tbsp of olive oil for 5 minutes on each side or until the skin is golden but the chicken is not cooked all the way through. Remove the chicken to a plate and set aside for now.
- 2
Remove excess fat from the pan but leave 2 tbsp in, then add 1 tbsp of butter and melt, bring in chopped onions and cook them over low heat for 5-7 minutes, then add the whole mushrooms and brown them for 5 minutes longer, finally add the minced garlic and cook no longer than 30 seconds. Hit the pan with the brandy and let it reduce for about 3-5 minutes, scrape down the bottom of the pan to release the burnt bit into the sauce.
- 3
Start preheating the oven to 180C/350F. Sprinkle the flour all over the pan and mix in with the fat to form a paste, then add the chicken stock and mix to combine, add the bay leaves and bring to a low simmer.
- 4
Take off the heat and stir in the sour cream or creme fraiche until it’s incorporated into the sauce. The sprinkle the fresh herbs all over and mix.
- 5
Bring the chicken back to the pan and arrange the pieces between the mushrooms. Cook uncoverd in the preheated oven for 45 minutes.