Creamy Tomato and Mushroom Chicken

For the tomato, please use a good quality Italian passata (strained tomatoes). If you can’t find some then I highly recommend crushed tomatoes because they have no other ingredients other than tomato, salt and vinegar. You can also use canned tomato sauce (US). I wish you a happy cooking!!!

Creamy Tomato and Mushroom Chicken

Preparation time: 15 minutes; Cooking time: 50 minutes; Serves: 4

Ingredients

  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 8-10 thighs or drumsticks, washed, dried and dusted with seasoned flour (salt and pepper)
  • 1 large onion cut in half and finely sliced
  • 227g (8oz) cremini mushrooms, sliced
  • ½-1 teaspoon chill flakes
  • 3 fat garlic cloves, crushed
  • 2 teaspoons curry powder
  • 1 cup passata or crushed tomatoes
  • 1 cup good quality chicken stock
  • A few sprigs of thyme or 1 teaspoon dried thyme
  • 1 cup frozen peas
  • ½ cup whipping cream (35-40%)
  • A handful chopped parsley or cilantro

Instructions

  1. Heat one tablespoon oil in a large saucepan over medium high heat and brown the chicken on all sides. Remove and set aside.
  2. In the same pan heat another 1-2 tablespoon oil (if necessary) and add the onion and mushrooms, and some salt, and cook over high heat fro 5-7 minutes or until brown. Add the chilli flakes, garlic and curry powder and cook another minute.
  3. Now add the passata, stock, thyme and the set aside chicken and stir to combine. Bring the stew to the boil then reduce the heat and simmer covered for 30 minutes, stirring from time to time, or until chicken is fully cooked.
  4. Adjust the seasoning, then add the peas and cream simmer gently, another 5 minutes. Just before serving add the chopped parsley. Serve with steamed rice or pasta or mashed potato.

myfavouritepstime.com 

Step By Step Photos

Assemble ingredients and brown the chicken, the cook the mushrooms and onions, 5-7 minutes.

Add the chilli flakes, garlic and curry powder and cook another minute.

Now add the passata, stock, thyme and the set aside chicken and stir to combine. Simmer, 30 minutes or until chicken is fully cooked.

Adjust the seasoning, then add the peas and cream simmer gently, another 5 minutes. Add the chopped parsley, just before serving.

myfavouritepastime.com

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.