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!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 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 BUY
- 100 Grams Butter divided BUY
- 1 Brown Onion quartered
- 5 Garlic Cloves
- 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
Soak the porcini mushrooms in the boiling water. Set aside.
Coat each piece of chicken in the flour, seasoned with salt and pepper.
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.
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.
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.
Serve with egg noodles, mash, polenta or on its own.