Ingredients

Method

• 2 T olive oil
• 1 x 900 g pack Woolworths free-range chicken drumsticks and thighs
• sea salt and freshly ground black pepper, to taste
• 1 x 250 g pack Woolworths sliced portabellini mushrooms
• 5 g fresh thyme
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 100 g kale, finely chopped
• 200 g Swiss chard, finely chopped
• 2 cups cream
• 1 x 25 g stick Woolworths chicken liquid stock concentrate sachet, diluted with ½ cup hot water
• 1 x 60 g tub Woolworths grated Parmesan
• lemon, for serving

Method

Ingredients

1. Preheat the oven to 180°C. Heat the olive oil in a large, shallow cast-iron saucepan over a medium to high heat and season the chicken. Sear the chicken until golden brown all over. Remove from the heat
and set aside.

2. In the same pan, fry the mushrooms and thyme until browned, then remove from the pan and set aside.

3. You may need to add a little more olive oil or butter to the pan at this point. Reduce the heat to medium-low and soften the onion and garlic for 5 minutes. Add the kale and Swiss chard and cook until wilted. Return the mushrooms to the pan and stir to combine.

4. Add the cream, chicken stock and half the Parmesan. Do not add more salt until the dish has finished cooking. Combine and bring to a simmer. Return the chicken to the pan. The sauce should come about halfway up the chicken but should not cover it. Add a little water if necessary. Cover with a lid and simmer for 20–25 minutes, or until the chicken is cooked through. Check the seasoning.

5. Serve warm with a squeeze of lemon and the remaining Parmesan.

Find more chicken recipes here.

Videography: Kevashan Moodley
Photography: Jan Ras
Food assistant: Lerato Motau