Chicken with Mushrooms and Blue Cheese

Charmaine Lu -
  • 4 whole chicken thighs
  • 1 tbsp seasoned flour
  • 1 tsp olive oil
  • 15g butter
  • 400g halved small mushrooms
  • 2 tbsp chopped tarragon
  • 150ml chicken stock
  • 100g gorgonzola or other blue cheese, cubed
  • Chopped parsley
  • Preheat the oven to 180C. Toss the chicken in the flour to coat, then heat half the oil and half the butter to a casserole dish on the hob, and brown the chicken all over. Transfer the chicken to a plate and set aside, then add the mushrooms to the casserole with the remaining oil and butter. Cook for 5 mins, then return the chicken to the pan with the tarragon, stock and seasoning. Cover and place in the oven for 25 mins.
  • Remove the casserole from the oven and scatter with the gorgonzola, then pop back in the oven - uncovered - for 5 mins or until the cheese has melted and the sauce has thickened slightly. Scatter with parsley, then serve with crusty bread.
40 mins
4 serving