Impress your friends with this slow-cooked chicken thighs with porcini mushrooms and marsala recipe from internationally renowned British chef Theo Randall.
Theo is currently chef patron at Theo Randall at the InterContinental, a critically acclaimed Italian restaurant on London’s famous Park Lane.
Serves 2 as a main course
Ingredients
6 chicken thighs with bones and skin on
2 medium size leeks
1/2 clove garlic
1 tsp of fresh thyme
20g dried porcini mushrooms, soaked
2 portobello mushrooms
50g pancetta
75ml sweet marsala
75g mascarpone
Flour for dusting
Method
1. Pre heat the oven to 180c.
2. Season the chicken thighs and roll in plain flour so they are nicely coated.
3. In a hot cast iron casserole dish, heat 2 tbsp of evoo and add the seasoned, floured chicken thighs, cook so the skin has a nice colour and the chicken is sealed on all sides. Take out of the pan and leave to one side.
4. Take the dish off the heat and wipe clean the casserole dish with some kitchen towel and place back on to the stove. Add the chopped pancetta and cook for 2 minutes so the fat is released, add the garlic, thyme and the sliced portobello mushrooms, cook for 5 minutes then add the chopped soaked porcini mushrooms with their juice and the washed leeks and cook for a further 5 minutes.
5. Add the sweet marsala and the mascarpone, stir together and add some salt and pepper.
6. Now place the browned off chicken thighs back in to the casserole dish placed on top of the other ingredients. Place the lid of the casserole dish on top and cook for 30 minutes in the pre heated oven. After 30 minutes take off the lid and crispen up the skin of the chicken, this will take a further 10 minutes of cooking.
7. Serve with some creamy wet polenta with butter and parmesan or some buttery mash potato.
