25 Oct 2022
55 minutes | easy | Serves 3-4
This comforting one pot dish is cooked in the Outback cast iron skillet, incorporating two types of mushrooms. If you can’t find (or don’t want to use) king oyster mushrooms, you could substitute them with extra chestnut mushrooms, or even use some wild mushrooms, although button mushrooms or portobello will work just as well.
Place the chicken thighs skin side down in the skillet and allow the fat to render out, until golden brown all over, then set aside.
Cross hatch the king oysters with a knife, taking care not to cut all the way through – you are just scoring the surface to allow them to cook through evenly. Add to the hot chicken fat, cooking until golden on both sides, then set aside to use for garnish later.
Add the onion until softened – around 10 minutes.
Add the mushrooms to the pan, until softened – 5-10 minutes.
Add the garlic and cook for a minute, stirring, then add the chicken thighs back, skin side up. Pour stock around, taking care not to get the chicken skin wet.
Cook for 15-20 minutes, or until the chicken thighs are cooked. Add back the king oyster mushrooms, then carefully stir the creme fraiche and wholgrain mustard around the chicken. Check the seasoning and add salt and pepper, then scatter with the chopped parsley and serve.
Serve this with a jacket potato or rice. We like to serve it with an added dollop of either wholegrain or Dijon mustard on the side.
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