Spanish-Style Chicken with Mushrooms Recipe - "Pollo con Champiñones"
This one-pot Spanish chicken and mushroom dish is a delicious way to spice up your midweek meal plan! It's light, tasty, and super easy to prepare at home.
- 4 bone-in chicken thighs skin on
- Salt and pepper
- 2 tablespoons olive oil
- 1 pound button or portobello mushrooms cleaned (and halved if portobellos)
- 2/3 cup dry white wine
- 1 tablespoon fresh thyme leaves
- 1 yellow onion finely sliced
- 4 cloves garlic crushed
- 2 teaspoons Spanish smoked paprika
- 1 1/2 cups chicken stock
- Fresh parsley to serve
To prepare the chicken thighs, first season with salt and ground black pepper. Set aside.
Place a large cast-iron pot or skillet (make sure it's one with a lid) over medium-high heat and add the olive oil. When the oil is hot, sear the chicken thighs evenly on both sides (starting skin-side down) until golden brown - about 4-5 minutes per side. Remove from pot and set aside on a plate for now.
Return the pot to the heat and add the mushrooms. Gently toss to coat in oil, and then add the white wine and thyme leaves. Cover with a lid, reduce heat to medium, and leave to cook for 5 minutes.
When the wine has reduced, return the heat to medium-high. Add the onions to the pot and saute until soft and translucent (about 4 minutes). Add the garlic, paprika, and a pinch of salt and stir to combine. Saute for another minute.
Reduce heat to medium. Return the chicken thighs to the pot and pour in the chicken stock, covering the pot with a lid. Leave to simmer for 18-20 mins and the chicken is cooked through. (You can add some more stock or water to the pot if it gets too dry).
Serve straight away, garnished with fresh parsley.
Calories: 488.88kcalCarbohydrates: 13.55gProtein: 28.91gFat: 32.69gSaturated Fat: 7.84gCholesterol: 144.31mgSodium: 262.56mgPotassium: 917.53mgFiber: 2.6gSugar: 5.95gVitamin A: 768.42IUVitamin C: 7.04mgCalcium: 40.11mgIron: 2.3mg