Baked chicken in a creamy mushroom sauce with pomegranate seeds

image1 2-001

The festive season all about joy and happiness; and this creation looks and tastes quintessentially grand for the occasion. Succulent chicken in the creamy sauce, the added texture and crunchiness by the fresh pomegranate seeds – it’s a pure gastronomical bliss!

You need –

  • Chicken thighs – 5 pieces
  • Garlic – 6 pods, minced
  • Red onion – 1, minced
  • Button mushrooms – 200 grams, thinly sliced
  • Rosemary – 2 twigs, minced
  • Thick cream – 200 mls
  • Chicken stock – 75 mls
  • Red wine – 1 tablespoon
  • Olive oil – as required
  • Salt and pepper – as per taste
  • Pomegranate seeds – ¼ cup
  • Parsley to garnish

image1 3

mushchick 2-001

How to –

Pre-heat the oven to 180 C.

Season the chicken with salt and pepper. Heat a heavy bottom pan (which is also oven safe), add some oil and brown the chicken on both sides. Remove and set side. Onto the same pan, add a little more oil if required, tip the minced garlic and onions and cook till translucent. Season with salt n pepper.

Add the sliced mushrooms, rosemary and cook till the mushrooms turn dark. Add the wine and toss well. Pour in the cream and stock and bring to a gentle simmer. Now add the chicken pieces. Turn the heat off and cover the pan with a aluminum foil and into the oven for 25-30 mins or till the chicken has cooked through and the sauce is thick and creamy. Remove from the oven garnish with the pomegranate seeds and parsley.

Serve with mashed potatoes.

mushchick 04-001


4 thoughts on “Baked chicken in a creamy mushroom sauce with pomegranate seeds

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s