2 tablespoons of butter
2 tablespoons olive oil
4 x chicken Maryland’s skin on
Salt and pepper to season
1 large, sliced onion
2 tsp garlic crushed
2 x bay leaves
200g button mushrooms
2 chicken stock cubes
1 teaspoon thyme
- IDDSI Level 7 Regular
- Mix together the salt, pepper, garlic, thyme with 1 tablespoon of the olive oil and mix well in a medium size bowl. Add chicken. Rub mixture into the chicken Maryland’s and let sit 5 minutes
- Preparing: Place a frypan over medium heat, add the rest of the olive oil and 1tbsp of the butter. Carefully place the chicken skin side down and brown the chicken on each side for a few minutes (place lid on frypan while frying). Add onion and mushrooms, rest of the butter and sauté, add water and chicken stock cubes. Simmer for 5 – 6 minutes.
- Cooking: Place chicken mixture in lined baking dish and cover with a sheet of baking paper and alfoil.
Place in pre-heated oven 150 degrees for 2 hours.
Slow cooker – place chicken mixture in slow cooker cover with lid and set on high setting for 1 hour and then turn to low for 1.30hrs Chicken should be tender and nearly falling of the bones. Serve chicken dish with vegetables and potatoes.
- Testing IDDSI Level 7: Modify and test the IDDSI level before serving.