Chicken in white wine with mushrooms and potatoes

Ingredients

For 1 serving

• Skinless chicken thighs150 g
• Button mushrooms150 g
• Potatoes150 g
• White wine50 ml
• Garlic1 clove
• Thymeto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: September – November

Method

1. Cut the chicken thighs into pieces of about 4 cm, pat them dry and season with salt and black pepper. Peel the potatoes and cut them into roughly 1.5 cm cubes; clean the button mushrooms with damp kitchen paper and slice them.
2. Heat the oil in a pan over medium-high heat with the crushed garlic clove and brown the chicken for 6 minutes, turning, until golden all over.
3. Pour in the white wine and let it bubble for a minute; add the potatoes and a splash of water, salt, cover and cook over medium-low heat for 15 minutes, stirring now and then.
4. Add the mushrooms and thyme, stir and cook uncovered for another 10 minutes, until the potatoes are tender, the mushrooms have released their liquid and the juices have reduced to a light sauce.
5. Discard the garlic, taste and adjust the salt; serve hot.