Chicken with potatoes and mushrooms
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|2 tbsp||Olive oil|
|800 g||Chicken thighs, skinless, quartered|
|250 g||Button mushrooms, halved|
|1||Onion, finely sliced|
|400 g||Mushroom soup, cream style can|
|1 cup||Water, cold|
|550 g||Baby potatoes, quartered lenghtways|
|1 to taste||Salt & freshly ground pepper|
|2 tbsp||Fresh parsley, chopped|
- Heat oil in a large, flameproof casserole dish, add chicken in two batches and cook for 5 minutes until browned. Remove to one side. Brown mushrooms in the same pan, then remove to one side.
- Add onion to the pan and cook over a medium heat for 5 minutes, until softened but not coloured. Stir in the mushroom soup and cold water and bring mixture to the boil.
- Add potatoes and return chicken and mushrooms to the pan. Half cover the pan and turn down the heat to simmer gently for 30 to 40 minutes, or until the chicken is cooked and potatoes are tender.
- Season with salt and pepper to taste. Serve scattered with parsley.