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.

Ingredients

• chicken thighs, with skin (trimmed of excess fat)  ·  2 pounds 
• small brown onion, finely chopped  ·  1 
• garlic cloves, crushed  ·  2 
• good dry white wine  ·  1/2 cup 
• chicken stock  ·  2 cups 
• mushrooms of choice (sliced)  ·  1 cup 
• cream  ·  1 cup 
• chopped parsley, to serve  ·   
• Herbie’s Umami Seasoning  ·  3 teaspoons 

Instructions

• 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.