Thighs with mushrooms

Delicious Chicken Thighs and Mushroom Stew

If you're looking for a recipe that combines rich flavors with delicate textures, you've come to the right place. This chicken thigh and mushroom stew is my own creation that promises to delight your taste buds. Cooking the chicken thighs alongside fresh vegetables not only brings together delicious tastes but also provides a nutritious meal, perfect for a family dinner or to impress friends.

Preparation time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour and 5 minutes
Servings: 4

Ingredients

- 7 chicken thighs
- 500 g fresh mushrooms (champignon or oyster, according to preference)
- 2 medium-sized potatoes
- 2 small eggplants
- Salt and pepper to taste
- 1 tablespoon dried dill (or fresh, if available)
- 1 tablespoon dried marjoram
- 2 garlic cloves
- 2 tablespoons tomato paste
- 2 tablespoons olive oil or sunflower oil
- Water

Preparation Steps

1. Preparing the ingredients: Start by washing the vegetables thoroughly. Cut the potatoes and eggplants into cubes of about 2 cm. This will help them cook evenly. You can use a sharp knife for precise cuts.

2. Assembling the dish: In a large baking dish, place the chicken thighs. Add the cubed potatoes and eggplants, distributing them evenly. This mix of vegetables will add sweetness and an appealing texture to your dish.

3. Seasoning: In a small bowl, combine the tomato paste, salt, pepper, minced garlic, and oil. Mix well until you achieve a smooth paste. Pour this mixture over the chicken and vegetables in the baking dish, ensuring all ingredients are well coated.

4. Adding water: Fill the baking dish with water until it reaches halfway, so the ingredients are partially submerged. This will help create a delicious sauce during baking.

5. Cooking the thighs: Cover the dish with aluminum foil and place it in a preheated oven at 180 degrees Celsius. Let it bake for 20 minutes. The covering will help retain moisture and ensure even cooking of the thighs.

6. Adding the mushrooms: After 20 minutes, remove the dish from the oven and add the sliced mushrooms. They cook much faster than the other ingredients, so we add them later to preserve their texture and flavor. Sprinkle the marjoram over the mushrooms.

7. Finishing the dish: Cover the dish again and continue cooking for another 25-30 minutes, until the thighs are fully cooked and the vegetables are tender. Check if the thighs are cooked using a meat thermometer (the internal temperature should be 75 degrees Celsius).

8. Serving: Once everything is ready, serve the stew hot, alongside pickles, which will add a note of freshness and a pleasant contrast of textures. You can opt for homemade pickles, such as cucumbers or sauerkraut.

Practical Tips

- Choosing mushrooms: Use fresh mushrooms, as they add a subtle flavor and pleasant texture. Avoid canned mushrooms, as they won't have the same taste.

- Variations: Feel free to experiment by adding other vegetables like carrots or bell peppers, depending on your preferences. You can also replace chicken thighs with chicken breasts or pork, adjusting the cooking time accordingly.

- Spices: If you enjoy a spicier flavor, you can add a pinch of chili powder or paprika to the spice mix.

- Storing the dish: This stew keeps very well in the fridge in airtight containers. You can reheat it in the microwave or oven, and the flavor will be even more intense the next day.

Nutritional Information (per serving)

- Calories: approximately 350-400 kcal
- Protein: 30 g
- Carbohydrates: 40 g
- Fat: 15 g

This chicken and mushroom recipe is perfect for a hearty meal, full of varied flavors and textures. Plus, it's a versatile choice, suitable for both special occasions and regular family dinners. Don't hesitate to try other recipes using seasonal ingredients to turn every meal into a celebration of taste! Enjoy!

 Ingredients: 7 upper thighs, 500 g fresh mushrooms, 2 potatoes, 2 small eggplants, salt, pepper, dill, marjoram, 2 garlic cloves, tomato paste, 2 tablespoons of oil