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Skinned chicken leg with mushrooms

  • 130 g mushrooms, crimini, halved
  • 115 ml chicken stock
  • 1000 g chicken tights, skin off, 4pcs
  • 1 1/2 tbsp butter, unsalted
  • 1 clove garlic, minced
  • 1/2 tsp salt, fresh ground
  • 1/4 tsp pepper, fresh ground
  • 1/4 tsp basil, dried, chopped
  • 1/4 tsp thyme, dried, chopped

  1. Preheat oven to 200°C.
  2. Season skinned chicken thighs with salt and pepper, to taste.
  3. Melt 1tbsp butter in a large oven-proof skillet over medium-high heat.
  4. Add chicken thighs and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  5. Melt remaining butter in the skillet.
  6. Add garlic and mushrooms, and cook, stirring occasionally for 5-6 minutes or until tender and browned; season additionally with salt and pepper, to taste.
  7. Stir in chicken broth, thyme, oregano, and basil. Return chicken to the skillet.
  8. Place into oven and roast until completely cooked through for 30-40 minutes. Set aside chicken; reserving juices in the pan.
  9. Bring juices to a boil; reduce heat and simmer until slightly reduced, about 5 minutes.
  10. Serve chicken immediately, topped with mushroom mixture.


Good points

  • High in iron
  • High in riboflavin
  • Very high in vitamin B6

Preparation time: 60 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 388.54 kcal
Carbohydrates: 1.4 g
Cholesterol: 225.24 mg
Sugar: 0.66 g
Protein: 51.12 g
Fat: 16.94 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com