Chicken with Mushroom and Tomato Sauce
Casserole
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Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This braised chicken dish is a comforting and flavorful meal, perfect for a cozy evening. The chicken legs are cooked in a rich sauce made with onions, mushrooms, tomatoes, and white wine. I've been making this recipe for years, and it's always a hit with my family. The tarragon adds a lovely touch of freshness. It's a hearty and satisfying dish that's easy to prepare in the Thermomix®. Serve it with mashed potatoes or crusty bread to soak up all the delicious sauce. This recipe is especially great in the autumn when tomatoes are at their peak flavor.
Ingredients (9 ingredients)
-
4 piece chicken legs
-
2 tbsp olive oil
-
2 piece onions
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250 g whole button or chestnut mushroom
-
1 tbsp tomato purée
-
300 ml white wine
-
400 g can chicken or beef
-
3 piece tomatoes
-
tarragon
Preparation (7 steps)
Prepare the chicken
Season the chicken legs with salt and pepper. Heat olive oil in a pan and pan-fry the chicken over medium-high heat until golden on both sides. Remove from the pan and set aside.
Chop onions
Add the onions to the mixing bowl and chop for 3 sec/speed 5.
Sauté onions and mushrooms
Add the olive oil and mushrooms to the mixing bowl and sauté for 6 min/120°C/speed 1.
Add tomato purée and wine
Add the tomato purée and white wine to the mixing bowl and stir for 10 sec/speed 3.
Add consommé and chicken
Pour in the consommé or stock. Return the chicken to the mixing bowl.
Simmer the chicken
Place a lid on the mixing bowl and cook for 60 min/100°C/speed 1, allowing the sauce to just simmer until the meat is completely tender.
Add tomatoes and herbs
Add the tomatoes to the mixing bowl and simmer for 3 min/100°C/speed 1 to soften them. Then scatter over the tarragon.
Finished cooking? Great! 🎉
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Created by
Amelia Brown
4
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0
Kochbücher
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Allergens
- Sulfur dioxide and sulfites
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