serves
6
prep
5 minutes
cook
40 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
One-Tray Wonders
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 tbsp vegetable oil
- 6 chicken thigh cutlets
- Salt and black pepper
- 1 brown onion, thinly sliced
- 4 garlic cloves, roughly chopped
- 400 g small button mushrooms
- 1 tbsp tomato paste
- 6 sprigs thyme
- 300 ml thickened cream
- 1 tbsp dark soy sauce
- 1 tsp chicken stock powder
- 2 tbsp finely chopped flat-leaf parsley leaves, to serve
Instructions
- Preheat the oven to 180˚C (fan-forced). Heat a large heavy-based saucepan over medium heat. Add the oil. Season the chicken well on both sides with salt and black pepper, then fry, skin-side down for about 6 minutes, or until well-browned. Remove the chicken to a plate.
- Add the onion, garlic and mushrooms to the pan and fry for 3-4 minutes, stirring occasionally, until the mushrooms begin to brown. Stir through the tomato paste, thyme, cream, soy sauce and stock powder. Return the chicken to the pan.
- Bake for 25-30 minutes, or until the chicken is cooked through. Remove from the oven and allow to cool slightly. Sprinkle with parsley and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
One-Tray Wonders
