A comforting, slowly braised chicken dish that comes out juicy, aromatic, and rich with layered flavor. Served with creamy mashed potatoes and a hearty mushroom gravy, this meal brings warmth and satisfaction to any table.
Why You’ll Love This Recipe
This braised chicken recipe is simple yet deeply flavorful. The herbs, onions, and garlic infuse the chicken while it roasts, and the mashed potatoes turn smooth and creamy. The mushroom gravy adds savory depth without the need for any processed meat additions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken
2 brown onions, sliced
1 tsp dried thyme
1 tsp dried rosemary
4 cloves garlic, chopped
3 or 4 chicken leg portions
250 g white mushrooms, chopped
Olive oil
Salt
Black pepper
For the Mashed Potato
1 kg Maris Piper potatoes, peeled and cubed
80 g salted butter, softened
120 ml milk
100 g extra mature cheddar, grated
1 handful fresh parsley, chopped
Salt
Black pepper
Directions
Preheat the oven to 180°C (fan).
Add the sliced onions, thyme, rosemary, and garlic to a large baking tray or casserole dish. Place the chicken legs on top, drizzle with olive oil, and season with salt and pepper. Roast for 35–45 minutes, or until the chicken is cooked through and golden.
Boil the peeled and cubed potatoes in salted water until tender. Drain, cover, and set aside.
Prepare the mushroom gravy by heating a little olive oil in a saucepan. Add the chopped mushrooms and cook until soft and lightly browned.
Mash the potatoes with butter, milk, and grated cheddar until smooth. Season with salt and pepper.
Serve the chicken with mashed potatoes and mushroom gravy. Garnish with chopped parsley.
Servings and timing
Serves: 2–3 people
Prep time: 20 minutes
Cook time: 40–50 minutes
Total time: 1 hour to 1 hour 10 minutes
Variations
Add carrots, celery, or leeks to the roasting pan for extra flavor.
Replace cheddar with mozzarella or another mild melting cheese.
Add a splash of lemon juice to the gravy for brightness.
Season the chicken with paprika or chili flakes for a hint of heat.
Use chicken thighs if you prefer a richer, juicier cut.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 160°C or microwave gently.
If mashed potatoes thicken, stir in a splash of milk when reheating.
FAQs
Can I use boneless chicken instead?
Yes, though bone-in pieces provide more flavor and stay juicier.
How do I know the chicken is fully cooked?
The internal temperature should reach 75°C, and the juices should run clear.
What mushrooms work best?
White mushrooms are great, but chestnut or cremini mushrooms provide deeper flavor.
Can I make the mashed potatoes ahead of time?
Yes. Reheat gently and add a bit of milk or butter to restore creaminess.
Can I make the gravy thicker?
Cook the mushrooms longer or add a teaspoon of flour and stir well before adding liquid.
Can this recipe be made dairy-free?
Use plant-based butter and milk alternatives for the mashed potatoes.
What can I serve with this besides mashed potatoes?
Rice, couscous, roasted vegetables, or crusty bread all pair well.
Can I freeze the dish?
The chicken freezes well, but mashed potatoes may change texture. Freeze the chicken and gravy only.
Can I add more herbs?
Yes, fresh thyme, parsley, or rosemary can be added for extra aroma.
Can I make this spicy?
Add chili flakes or cayenne pepper to the chicken seasoning.
Conclusion
This braised chicken recipe is hearty, wholesome, and full of comforting flavor. With tender chicken, creamy mashed potatoes, and a savory mushroom gravy, it’s a versatile and satisfying dish perfect for weeknight dinners or relaxed weekend meals. Enjoy a clean, flavorful, and fully halal-friendly recipe.
A comforting braised chicken dish with tender roasted chicken legs, creamy mashed potatoes, and savory mushroom gravy. Simple, hearty, and full of layered flavor—perfect for cozy dinners.
Author:Sophia
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
Yield:2–3 servings
Category:Main Course
Method:Braising
Cuisine:British
Diet:Halal
Ingredients
2 brown onions, sliced
1 tsp dried thyme
1 tsp dried rosemary
4 cloves garlic, chopped
3 or 4 chicken leg portions
250 g white mushrooms, chopped
Olive oil
Salt
Black pepper
1 kg Maris Piper potatoes, peeled and cubed
80 g salted butter, softened
120 ml milk
100 g extra mature cheddar, grated
1 handful fresh parsley, chopped
Instructions
Preheat the oven to 180°C (fan).
In a large baking tray or casserole dish, layer sliced onions, thyme, rosemary, and garlic. Place chicken legs on top, drizzle with olive oil, and season with salt and pepper.
Roast for 35–45 minutes, or until chicken is cooked through and golden brown.
While chicken cooks, boil potatoes in salted water until tender. Drain and set aside, covered.
In a saucepan, heat olive oil and cook chopped mushrooms until soft and browned to form the gravy base.
Mash the cooked potatoes with butter, milk, and grated cheddar. Season with salt and pepper to taste.
Serve chicken with mashed potatoes and mushroom gravy. Garnish with fresh chopped parsley.
Notes
Use bone-in chicken for more flavor and juiciness.
Add extra vegetables like carrots or leeks to the roasting tray.
Use chestnut or cremini mushrooms for a deeper gravy flavor.
For a dairy-free option, use plant-based butter and milk in the mash.
Mashed potatoes can be made ahead and reheated with added milk or butter.
