Baked chicken in a creamy mushroom sauce with pomegranate seeds

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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

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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.

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