Turkish · Dinner
Creamy Chicken and Mushroom Clay Pot
Tavuklu Mantar Guvec
Bolu regional chicken-mushroom clay-pot stew with cream, kasar, and thyme baked under a crisp cheese crust, served with bread to spoon up the bubbling forest-mushroom-and-cream sauce in classic Bolu style.
$$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
680Calories
42gProtein
38gFat
32gCarbs
4gSugar
3gFiber
820mgSodium
135mgChol
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Instructions
1
Prep
Pat chicken dry, season with half salt and pepper. Slice mushrooms thinly, dice onion, mince garlic, grate kasar, chop parsley, halve lemon. Heat oven to 200C.
2
Sear
Heat butter and oil in heavy oven-safe pot over medium-high 1 minute until foaming. Sear chicken in single layer 5 minutes, turning, until deeply golden on both sides.
3
Saute
Cook onion over medium 4 minutes until softened, add mushrooms 5 minutes until golden and liquid releases, add garlic and thyme 30 seconds until fragrant.
4
Build 1
Sprinkle flour over mushrooms, stir over medium heat 1 minute until pale gold. Stream in cream and stock whisking constantly over medium-low 3 minutes until silky and thickened.
5
Build 2
Return chicken to pot, stir in remaining salt and nutmeg. Simmer over medium 30 seconds until sauce turns glossy and coats every piece.
6
Bake
Scatter kasar evenly over surface, slide pot uncovered into 200C oven 20 minutes until cheese melts, bubbles, and turns deep golden in patches.
7
Rest and plate
Lift pot onto trivet, rest 5 minutes off heat for sauce to settle and cheese to crisp. Scatter parsley over top, finish with lemon squeeze, serve from pot with bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless chicken thigh
- 600g (21.2 oz) mixed forest mushrooms
- 240g (8.5 oz) yellow onion
- 8 garlic cloves
- 2 tsp dried thyme
- 1 tsp ground black pepper
- 2 tsp fine sea salt
- 40g (1.4 oz) unsalted butter
- 20ml (4 tsp) extra-virgin olive oil
- 2 tbsp plain flour
- 360ml (1 1/2 cup) double cream
- 240ml (1 cup) hot chicken stock
- 160g (5.6 oz) kasar cheese
- 20g (small handful) flat-leaf parsley
- 1 lemon
- 2 pieces crusty country bread
- 0.5 tsp ground nutmeg