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Spanish-Style Chicken with Mushrooms

The Spanish-Style Chicken with Mushrooms recipe is an exquisite showcase of Spain's culinary prowess, brought to life through a journey of discovery in the vibrant landscapes of Spain. This dish harmoniously combines succulent chicken, earthy mushrooms, and aromatic thyme leaves in a rich sauce that beautifully encapsulates the heartiness and depth of Spanish flavors. The tender chicken melds perfectly with the robustness of the mushrooms, while the thyme infuses the dish with a touch of elegance and fragrance. After encountering this splendid dish during travels and experimenting with its composition back home, the recipe was perfected, capturing the essence of Spanish cuisine in every bite. Now shared with enthusiasm, this Spanish-Style Chicken with Mushrooms recipe invites others to explore the rich tapestry of flavors Spain offers, bringing a piece of Spanish culinary tradition to tables around the world. It's a testament to the simplicity of ingredients coming together to create a meal that's both comforting and distinctly flavorful, celebrating the joy of cooking and the pleasure of sharing good food.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Spanish
Servings 4 people
Calories 589 kcal

Equipment

  • 1 large cast-iron pan

Ingredients
  

  • 11/2 cups chicken stock
  • Fresh parsley to serve
  • 4 cloves garlic
  • 2 teaspoons Spanish paprika
  • 4 chicken thighs
  • 1 tablespoon thyme leaves
  • 1 yellow onion
  • 1 pound button mushrooms
  • 2/3 cup dry white wine
  • 2 tablespoons olive oil
  • Salt and pepper

Instructions
 

  • Dress the chicken breasts with salts and dried basil before cooking.
  • Steam the olive oil in a large cast-iron pan or grill over moderate flame.
  • On both ends, grill the chicken thighs uniformly.
  • Transfer the pan to the heat and add the vegetables, cooking for an additional five minutes.
  • Shift the oven temperature until the wine has decreased.
  • Stir together the carrots, ginger, paprika, and a pinch of salt.
  • Continue to sauté for another minute.
  • Decrease to a moderate heat area.
  • Transfer the chicken thighs to the pan with the chicken broth, then cover with a cap.
  • Serve immediately with clean parsley on top.
Keyword chicken stock, chicken thighs, Spanish paprika