Baked Chicken with Mushrooms, Zucchini and Mountain Cheese-Walnut Crust

Juicy chicken thighs rest on savory mushrooms and zucchini and are baked under a crispy mountain cheese and walnut crust. A hearty, low-carb autumn dish from the oven.

By yumbelo · 2 servings · 50 minutes

Ingredients

• 500 g Chicken thighs with skin
• 250 g Mushrooms
• 200 g Zucchini
• 2 tbsp Olive oil
• 25 g Butter
• 80 g Mountain cheese, grated
• 100 g Crème fraîche
• 2 pc Garlic cloves
• 1 bunch Thyme, fresh
• 20 g Walnuts, chopped
• 1 tsp Sweet paprika powder
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C, conventional heat (top and bottom).
2. Pat the chicken thighs dry and season them with salt, pepper and paprika powder.
3. Clean and halve the mushrooms, cut the zucchini into half-slices, finely chop the garlic and pick the thyme leaves from the stems.
4. Heat the olive oil in an ovenproof pan and sear the chicken thighs skin side down for about 5 minutes until golden brown, then turn them and fry for another 2 minutes.
5. Remove the chicken thighs from the pan. Add the mushrooms and zucchini to the pan and sauté for 5 minutes, then add the garlic, thyme and a pinch of salt.
6. Stir in the crème fraîche and arrange the chicken thighs skin side up on top.
7. Melt the butter and mix it with the mountain cheese and walnuts, then spread the mixture over the chicken thighs.
8. Slide the pan into the oven and bake the dish for 20 to 25 minutes, until the meat is cooked through and the cheese is golden brown.
9. Let it rest briefly and serve hot.