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Creamy Umami Chicken & Mushrooms
Umami Seasoning, "the the essence of deliciousness" works wonders with this chicken and mushroom casserole, which is perfect for serving with mashed potato or a mixture of wild and white rice to soak up the sauce.
chicken thighs, with skin (trimmed of excess fat)
small brown onion, finely chopped
garlic cloves, crushed
good dry white wine
mushrooms of choice (sliced)
chopped parsley, to serve
Herbie’s Umami Seasoning
Use half the umami seasoning to coat the chicken thighs.
In a casserole or heavy, deep frying pan, cook chicken, skin down on a medium heat for 7-10 minutes until skin has rendered (released fat).
Pour out half the oil from pan, then cook onions on low heat until soft.
Add garlic and umami seasoning and continue cooking for about 2 minutes.
Add wine and stir until alcohol has evaporated and it's reduced by just over half.
Add mushrooms to sauté for 3-4 minutes, before adding stock and stir through cream bringing it all to a simmer.
Return chicken to the pan, skin-side up and cover with a lid. Cook on low heat until tender, about 20 minutes.
Season with salt and pepper and top with some freshly chopped parsley
Jenny's Tip: - Chicken breast can also be used, reducing cooking time accordingly.