Umami-rich Creamy Chicken and Mushrooms from Herbie's Spices

The literal translation of umami in Japanese is perfectly, ‘the essence of deliciousness’ and can often be found in fermented, roasted or pickled foods – but can also include fresh food and pastes.  Herbie's Spices Umami Seasoning Blend works wonders with this chicken and mushroom casserole, which is perfect for serving with mashed potato or a mixture of wild and white rice to soak up the sauce.

Prep time: 10 mins

Cook time: 30 mins

Serves 4

INGREDIENTS

800g chicken thighs, with skin (trimmed of excess fat)

1 small brown onion, finely chopped

2 garlic cloves, crushed

50ml dry white wine

3 tsp Herbie’s Spices Umami Seasoning

150g chanterelle mushrooms (or mushrooms of choice, sliced)

200ml chicken stock

100ml cream

Chopped parsley, to serve

METHOD

Heat oven to 160C. Use half the Herbie's Spices umami seasoning to coat the chicken thighs.

In a casserole or heavy, deep frying pan, cook chicken, skin down on medium heat for 7-10 minutes until the skin has rendered (released fat).  Turn and cook for 2 minutes on the non-skin side, then set aside.

Pour out half the oil from the pan, then cook onions on low heat until soft.  Add garlic and umami seasoning for 2 minutes.  Add wine and stir until the alcohol has evaporated and it’s reduced by just over half.  Add mushrooms to sauté for 3-4 minutes, before adding stock and bringing to a simmer.

Return chicken to the pan, skin-side up and cover with a lid. Cook on low heat until tender, about 20 minutes.

Stir through cream 5 minutes before serving, taste for seasoning, and top with some freshly chopped parsley.

Note: Chicken breast can also be used, reducing cooking time accordingly.

Words & recipe: Kate Hemphill; Image: Herbie's Spices