Rustic Chicken, Mushroom & Tomato Braise

Name: Rustic Chicken, Mushroom & Tomato Braise
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs (or boneless if preferred); 200g mushrooms, thickly sliced; 1 large onion, finely sliced; 2 medium tomatoes, roughly chopped; 1 x 400g tin chopped tomatoes; 2 tbsp tomato paste; 3 garlic cloves, finely sliced; 200ml chicken stock; 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp dried mixed herbs; Salt and black pepper to taste

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Built by the community using mushroom, onion, tomato, chicken

A hearty, flavour-packed braise where chicken thighs are seared golden then slowly cooked down with mushrooms, onion, and tomatoes into a rich, saucy one-pan dinner. Simple enough for a weeknight, satisfying enough to impress.

Dairy FreeGluten FreeStudent Kitchen

Cooking Ability Level

Prep

10 mins

Cook

55 mins

Serves

Difficulty

Easy

Budget

Reasonable

Calories

380

Ingredients

Serves4

4 bone-in, skin-on chicken thighs (or boneless if preferred)
200g mushrooms, thickly sliced
1 large onion, finely sliced
2 medium tomatoes, roughly chopped
1 x 400g tin chopped tomatoes
2 tbsp tomato paste
3 garlic cloves, finely sliced
200ml chicken stock
1 tbsp olive oil
1 tsp smoked paprika
1 tsp dried mixed herbs
Salt and black pepper to taste

1. Pat the chicken thighs dry with kitchen paper and season generously with salt, black pepper, and smoked paprika on both sides.

2. Heat the olive oil in a wide, heavy-bottomed pan or casserole over medium-high heat. Place the chicken thighs skin-side down and sear without moving for 5–6 minutes until deeply golden. Flip and sear the other side for 3 minutes. Remove and set aside.

3. Reduce the heat to medium. Add the sliced onion to the same pan and cook in the chicken fat for 5 minutes, stirring occasionally, until softened and starting to colour.

4. Add the garlic and cook for 1 minute until fragrant. Add the mushrooms and cook for 3–4 minutes until they release their moisture and begin to brown.

5. Stir in the tomato paste and cook for 1 minute to caramelise slightly. Add the fresh tomatoes, tinned tomatoes, chicken stock, and dried herbs. Stir everything together and bring to a gentle simmer.

6. Nestle the seared chicken thighs back into the pan, skin-side up, so the skin stays above the sauce. Reduce the heat to low, cover with a lid, and braise for 30 minutes.

7. Remove the lid and cook for a further 10 minutes to let the sauce reduce and concentrate. Taste and adjust seasoning.

8. Serve straight from the pan with rice or pasta to catch all that sauce.

Got a question while you're cooking?

e.g. What can I swap for paprika?

Nutrition per Serving

380

Calories

34g

Protein

14g

Carbs

21g

Fat

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