Buttermilk Chicken with Mushrooms and Tomato Chilli Relish
This is a real lazy cook's dish and too simple to be graced with the word "recipe" so I love it. Provided you have dropped the chicken into the buttermilk before hand, this is one of those things you can cook whilst multi-tasking and it still looks and tastes yummy. The soaking in buttermilk gives the thighs soft succulence and becomes darkly delicious as the chicken cooks.
1 284ml carton buttermilk
2 fat cloves garlic
4 boneless, skinless chicken thighs, trimmed any of fat, etc.
1 onion, finely chopped
200g mushrooms, finely chopped
2 tsps. Tomato Chilli Relish (from the supermarket is fine)
Put the buttermilk into a bowl and grate in the garlic
Add the chicken thighs, make sure they are well coated in buttermilk and leave to soak as long as possible, preferably over night
Gently cook the onion in a frying pan with minimum oil or butter until translucent. Add a pinch of salt while they cook to prevent them from going too fast and sticking to the pan
Add the mushrooms to the pan, turn the heat up a tad and fry until they become dry. Set aside
Add the chicken with the buttermilk sticking to it to the pan and cook on a medium heat for about 6 minutes per side.
Return the onions and mushrooms to the pan and stir in the tomato chilli relish straight from the pot. Heat through and serve.
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