Mordovian Chicken And Mushroom Casserole
This Mordovian Chicken and Mushroom Casserole is a hearty and comforting dish that is perfect for a cozy family dinner. The combination of tender chicken, earthy mushrooms, and flavorful seasonings makes this casserole a standout in Mordovian cuisine.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup chicken broth
- 1/2 cup sour cream
- 2 tbsp flour
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
- Season the chicken thighs with salt, pepper, and paprika.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and cook until golden brown on both sides. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until softened. Add the garlic and mushrooms, and cook until the mushrooms are golden and the liquid has evaporated.
- Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes.
- Pour in the chicken broth, stirring constantly to avoid lumps. Bring to a simmer and cook until the sauce thickens.
- Remove the skillet from the heat and stir in the sour cream. Return the chicken thighs to the skillet, nestling them into the mushroom sauce.
- Cover the skillet and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
- Serve the Mordovian Chicken and Mushroom Casserole hot, garnished with fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large skillet Cover for skillet
Tools
Spatula Knife Cutting board
Serving suggestions
Serve the Mordovian Chicken and Mushroom Casserole with a side of steamed vegetables and crusty bread for a complete meal.
Tips & tricks
For a richer flavor, you can use bone-in, skin-on chicken thighs, but you can also use boneless, skinless thighs for a lighter version of this dish.
Cost
$15