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
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.
It looks awesome…the addition of pomegranate is so interesting…
This looks and sounds amazing!! Nice recipe.
http://www.unnatisilks.com/
Sounds interesting… Looks Creamy and tasty..
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