Chicken in Mushroom Sauce

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A tin of chicken or mushroom soup can be used instead of the sauce.

 

Number of servings: 4

Preparation time: 20 minutes

Cooking time: 60 minutes

 

Ingredients

  • 6 chicken portions
  • pinch of salt
  • pepper
  • 1 low salt chicken stock cube dissolved in 7 dessert spoons of water
  • 1 dessertspoon vegetable oil

Sauce:

  • 1 dessertspoon of oil
  • 7 mushrooms
  • 1 packet chicken soup
  • 1 level teaspoon flour
  • 425ml water





Method

  • Trim chicken joints and remove all fat and skin, then season with salt and pepper.
  • Heat the oil in a large pan and fry the chicken portions on each side until golden brown.
  • Transfer the chicken portions to a casserole dish.
  • Pour the stock into the pan and stir, using a wooden spoon. Mix any crispy pieces from the sides of the pan. Boil for a 5 minutes. Keep for sauce.

To make sauce:

  • Heat the oil in a saucepan, add the mushrooms and cook over a low heat until the mushrooms soften.
  • Stir in the soup mix and the flour, then blend in the water.
  • Bring to the boil and simmer for 6 minutes.
  • Stir in the juices from the frying pan.
  • Pour the sauce over the chicken joints.
  • Cook in a pre-heated oven 190°C / 375°F for 60 minutes until the chicken is fully cooked.

 

Keywords: Chicken, mushroom soup, sauce.


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