I was really happy with this recipe but would definitely add more chicken next time. I used 4 chicken thighs but this makes a heap of sauce so 8 thighs would have been better to allow for more leftovers the next day or to put into the freezer for another night. I also used smoked paprika mainly because I am addicted to it but any type would be fine. Such a simple dinner packed with lots of flavour and a real winner with the kids. Eb x
- 1 large brown onion
- 200g button mushrooms (halved)
- 20g butter
- 10g oil
- 4-8 chicken thighs (cut in quarters)
- 80g white wine
- 1 tbsp Dijon
- 1 tbsp tomato paste
- 1 tbsp TMX stock
- 2 tbsp plain flour
- 1 tbsp paprika (smoked or sweet)
- 2 bay leaves
- 100g water
- 70g sour cream
- Salt and pepper
Add onion to bowl and chop for 3 seconds on Speed 6.
Add mushrooms, butter and oil and sauté at 100deg on Reverse Soft Speed for 10 minutes.
Add remaining ingredients except sour cream and cook for 17 minutes at 100deg Reverse Soft Speed.
Add sour cream and mix on Reverse Speed 1 for 30 seconds.