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Export 15 ingredients for grocery delivery
Step 1
Season the chicken thighs with salt, pepper and mild paprika, then brown in 1 tbsp of olive oil for 5 minutes on each side or until the skin is golden but the chicken is not cooked all the way through. Remove the chicken to a plate and set aside for now.
Step 2
Remove excess fat from the pan but leave 2 tbsp in, then add 1 tbsp of butter and melt, bring in chopped onions and cook them over low heat for 5-7 minutes, then add the whole mushrooms and brown them for 5 minutes longer, finally add the minced garlic and cook no longer than 30 seconds. Hit the pan with the brandy and let it reduce for about 3-5 minutes, scrape down the bottom of the pan to release the burnt bit into the sauce.
Step 3
Start preheating the oven to 180C/350F. Sprinkle the flour all over the pan and mix in with the fat to form a paste, then add the chicken stock and mix to combine, add the bay leaves and bring to a low simmer.
Step 4
Take off the heat and stir in the sour cream or creme fraiche until it’s incorporated into the sauce. The sprinkle the fresh herbs all over and mix.
Step 5
Bring the chicken back to the pan and arrange the pieces between the mushrooms. Cook uncoverd in the preheated oven for 45 minutes.
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