Chicken and Mushroom Braise

Name: Thermomix recipe: Chicken and Mushroom Braise
Prep time: 15 min
Cook time: PT4H 7M
Ingredients: 15 Grams dried porcini mushrooms; 50 Grams boiling water; 1 Kilo chicken thighs boneless and skinless; 2 Tablespoons plain flour; pink salt flakes and black pepper to taste; 100 Grams butter divided; 1 brown onion quartered; 5 cloves garlic; 250 Grams Swiss brown mushroom(s) quartered; 2 celery sticks, diced; 2 carrots, cut into large cubes; 400 Grams potatoes, peeled and cubed; 500 Grams liquid chicken stock; 3 Tablespoons Dijon mustard; 1/2 Teaspoon fresh nutmeg grated; 4 bay leaf fresh or dried

Serves 6 Prep Time 15 minutes Cook Time Unknown Rated: Print

When winter is fully raging around you, this is the go to for comfort food, easy cooking, and filling everyone's tummy with a little warmth. We love this dish, it isn't the prettiest thing we have ever created, but when you have a craving for old style winter comfort, this is the recipe you need.

Mushrooms are a low-calorie food that packs a nutritional punch. Loaded with many health-boosting vitamins, minerals, and antioxidants, they’ve long been recognised as an important part of any diet. I know a lot of children may resist eating mushrooms and I get that the texture can be a bit weird for kids, but if this is the case for your family, cut the mushrooms up very finely and they will virtually melt into the gravy and just add loads of warmth and umami depth of flavour.

I hope you are staying warm in your part of the world right now. This should certainly help!

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Need

15 Grams dried porcini mushrooms
50 Grams boiling water
1 Kilo chicken thighs boneless and skinless
2 Tablespoons plain flour BUY
pink salt flakes and black pepper to taste BUY
100 Grams butter divided BUY
1 brown onion quartered
5 cloves garlic
250 Grams Swiss brown mushroom(s) quartered
2 celery sticks, diced
2 carrots, cut into large cubes
400 Grams potatoes, peeled and cubed
500 Grams liquid chicken stock
3 Tablespoons Dijon mustard
1/2 Teaspoon fresh nutmeg grated
4 bay leaf fresh or dried

Do

1: Soak the porcini mushrooms in the boiling water. Set aside.
2: Coat each piece of chicken in the flour, seasoned with salt and pepper.
3: Melt 50 grams of the butter in a large skillet and fry the chicken in batches on both sides until just browned. Transfer to a slow cooker and add the porcini mushrooms and liquid.
4: Meanwhile, place the remaining butter, onion and garlic into the Thermomix bowl and chop 3 sec/speed 6. Scrape down sides of bowl and sauté 7 min/Varoma/speed 1.
5: Place mushrooms, celery, carrots and potatoes into the slow cooker. Tip the contents of the Thermomix bowl on top. Place chicken stock, mustard and nutmeg into the Thermomix bowl, combine 5 sec/speed 8. Pour into the slow cooker. Cook on high for 4 hours. Taste and adjust seasoning as needed.
6: Serve with egg noodles, mash, polenta or on its own.

Served with

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!