Braised food

Recipe Braised Chicken with Mushrooms with Horseradish and Cheddar Meatballs

Chicken thighs, mushrooms and cream are an irresistible combination in this hearty all-in-one (and don’t forget the cheese).


1 tablespoon olive oil

6 chicken thighs, cut into 2cm pieces

500ml chicken stock

10 g of dried porcini mushrooms

400 mixed mushrooms, halved

300ml heavy cream

1 1/2 cup self-rising flour

1/2 teaspoon baking soda

1 tablespoon commercial horseradish cream

1/4 cup chopped tarragon

1/4 cup chopped chives

1/2 cup coarsely grated cheddar cheese

3/4 cup buttermilk

6 sprigs tarragon, extra, for serving (optional)


1. Preheat the oven to 200C convection heat (220C conventional). Heat the oil in a large deep ovenproof skillet over medium heat. Add chicken and mushrooms. Season with salt and pepper and cook, turning occasionally, for 10 minutes or until just browned.

2. Add the porcini mushrooms, stock and cream and bring to the boil.

3. Meanwhile, combine the flour, horseradish cream, cheese, buttermilk and chopped herbs in a bowl and season with salt and pepper. Drop spoonfuls of the mixture into the skillet. Place the pan on a baking sheet and in the oven, and bake for 15 to 20 minutes or until the meatballs are golden brown and tender. Leave to cool for 5 minutes.

4. While the chicken is resting, brush the tarragon sprigs with a little extra oil, place them on a baking sheet and cook for 30 seconds, or until golden and crispy. Serve the chicken garnished with crispy tarragon.