Sunday Tasmanian - Tassie Living - - WEEKLY PLANNER -

1 tsp smoked pa­prika 1 tbs ex­tra vir­gin olive oil 8 chicken thighs, bone out, skin on 200g Swiss brown mush­rooms or other

wild mush­rooms 4 sprigs oregano 2 gar­lic cloves, sliced ½ cup (125ml) white wine ½ cup (125ml) sour cream 1 tbs Di­jon mus­tard 2 bunches broc­col­ini, blanched Mi­cro radish, to serve (op­tional)

Sea­son the un­der­side (not skin) of the chicken with pa­prika, salt and pep­per. Driz­zle oil in a fry­pan then place chicken skin side down in the cold pan. Place over medium heat. When the chicken starts to siz­zle, cook for 8 min­utes or un­til the fat has ren­dered then turn and cook for a fur­ther 8 min­utes or un­til chicken is cooked through. Re­move from the pan and keep warm, keep­ing fat in the pan.

Add the mush­rooms to the pan and cook for 4 min­utes or un­til ten­der, then re­move from the pan.

Add the oregano and gar­lic and cook for 1 minute or un­til fra­grant. Add the wine, 1 cup (250ml) wa­ter and cook for 1 minute then add the sour cream, mus­tard and cook for a fur­ther 2-3 min­utes un­til re­duced slightly.

Re­turn chicken and mush­rooms to the pan to heat through. Serve with broc­col­ini and top with mi­cro radish.

NU­TRI­TION • 94G PRO­TEIN • 32G SAT FAT • 3G CARB • 2G SUG­ARS • 550MG SODIUM • 1210 CAL (5055KJ)

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