This chicken with mushrooms and roasted potatoes is a comforting, complete dinner: tender braised chicken in a creamy mushroom sauce, served with crisp, golden potato wedges. It is hearty enough for family dinner, yet simple enough for a weeknight. For more chicken dinners, try our Chicken Drumsticks in Creamy Tomato Sauce with Rice and this Porcini Mushroom Julienne.
Ingredients
For the chicken and mushrooms: 1 kg (2.2 lb) chicken, 250 g (9 oz) mushrooms, 300 ml (1 1/4 cups) sour cream (15%), 3-4 onions, 30 ml (2 tbsp) vegetable oil, salt, 1/2 tsp chicken seasoning, 1/2 tsp khmeli-suneli, black pepper.
For the potatoes: 1.5 kg (3.3 lb) potatoes, 50 ml (3.5 tbsp) vegetable oil, aromatic salt, 1/2 tsp smoked paprika, 1/2 tsp khmeli-suneli.
Instructions
- Skin the chicken and sear on both sides in oil; set aside and sauté the onion there. Then the mushrooms (until the excess liquid evaporates). Add the sour cream, salt and seasonings; mix and return the chicken to the pan. Braise covered on low until the chicken is done.
- Cut the potatoes into wedges; toss with salt, seasoning and oil. Roast on a sheet pan at 180-190°C (350-375°F) for about 40 minutes.
Tips
- Sear the chicken well first for better color and flavor before braising.
- Roast the potatoes in a single layer so the wedges crisp instead of steaming.
- For safe chicken cooking temperatures, see usda.gov.
Nutrition: per serving: 262 kcal, protein 41.1 g, fat 8 g, carbs 3 g