This dish is so decadent that it hurts my heart writing the recipe, but it is so damn delicious. This is not your usual butter chicken, it has nothing to do with the traditional curry, but it does have a lot to do with butter. It is the perfect dish for a dinner party, but remember if you cooking it during the week you don’t have to eat it with carbs.
6 chicken thighs, skin on and on the bone
1 onion, sliced
250 g button mushrooms, cut into quarters
1 head of garlic, cut down the middle
1 cup chicken stock
1 cup white wine
1 cup cream
250 g butter
2 sprigs of fresh thyme
Maldon salt and black pepper
Preparation: 5 minutes
Cooking time: 2 hours
Preheat the oven to 140C.
Lay the onion, mushroom and garlic in a tray. Place the thighs skin side up making sure all the ingredients are tightly fitted together. Push the garlic pieces in the gaps. Pour over the stock, wine and cream.
Place the knobs of butter over the top of the chicken, add the thyme sprigs and season with salt and pepper.
Bake in the oven, uncovered for 2 hours. When the bake is done the sauce should be rich in colour and the meat should be falling off the bone. There is a lot of sauce left over, you can make cauli-mash or rice.