Chicken with mushrooms and potatoes
This post takes me back to the smells of my childhood. My mom used to cook up a storm and I loved the delicious aromas that would come out of the kitchen. I could hardly wait to sit down to eat.
I know that it’s just chicken with potatoes but for me it tastes of home.
Some things never change, no matter how much time has passed. I have my own kids now and they love this chicken recipe. The meat is so tender, and the potatoes soak up the flavor from the chicken and the sauce is to die for (where’s the bread to soak it up?).
I like serving this with couscous or anything that soaks up the sauce.
I passed on the tastes of my childhood to my own children. Roy came home and asked me, “Mom, I could smell your cooking on my way home from school. Can we finally eat?”
I love that I’ve passed on these flavors to the next generation.
10 chicken drumsticks
250 grams champignon mushrooms
4 cloves of garlic
2 Tbsp tomato paste
2 – 3 cups water
1 tsp sugar
1 tsp Moroccan paprika
1/2 tsp rotisserie chicken spice
1 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)
1. Dice the onion and thinly slice the garlic. Heat 3 Tbsp of oil in a pot and add the onion. Sauté until golden. Chop the garlic and add to the pot, stirring occasionally.
2. Slice the mushrooms and add to the onion, sauté for a few minutes.
3. Place the chicken pieces on top, add the tomato paste, sugar, spices, and enough water to cover 3/4 of the height of the chicken.
4. Cook for 30 minutes on low-medium heat, cover partially, occasionally give the pot a gentle shake.
5. Finely dice the potato and add to the pot. Shake the pot until everything settles into the sauce. Cook for another hour and check that the potato is soft. Add more water if necessary. Taste and adjust seasoning before removing from the heat.
Good to know…
You can substitute the drumsticks with a kilo or more of wings, or 3 separated chicken legs (drumstick+thigh).
You can substitute the potato with four carrots.
If you don’t like mushrooms then leave them out. You can make this a day beforehand. Add more water when reheating, if necessary. Tastes like home.