Butter Chicken Bake

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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.

Tim Noakes

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

Serves 4
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.

5 thoughts on “Butter Chicken Bake

  1. It does sound delicious but I am not quite sure I would be brave enough to try it. We have been so conditioned to bad mouthing excessive butter in cooking! Mind you I make chocolate fondants and they have the same amount of butter in them…..I think its the combination of butter and chicken fat that makes my heart beat faster at the thought of all the clogging of the arteries it might have to deal with.

  2. I know it is a scary recipe but a really delicious one, obviously! Have you heard of this new high fat, high protein and no carb diet? it’s the new thing at the moment. It’s called the Banting diet, very interesting.

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