Ingredients for Creamy Chicken Mushroom
- 700 g boneless chicken thighs
- 500 ml stock of choice
- 250 g mix of mushrooms*, sliced
- 200 ml cooking cream
- 80 g AP flour
- 50 ml whiskey or white wine (optional)
- 30 g butter
- 5 sprigs thyme, finely chopped
- 3 cloves garlic, minced
- 3 sprigs rosemary, finely chopped
- 3 tbsp extra virgin olive oil
- 2 medium onions, sliced
- 1 baguette, sliced
- 1 tbsp oregano
Cooking Instructions for making Creamy Chicken Mushroom
Mix the flour with salt and pepper to taste, then coat each chicken thigh with the mixture.
In a high-walled skillet or sauté pan, heat olive oil over medium-high heat and cook the chicken until browned, about 4-5 mins on each side.
Put aside the chicken and sauté the onions for 1-2 minutes, until translucent.
Next, add in the mushrooms, garlic and herbs (oregano, rosemary and thyme) and sauté until soft and fragrant. Put aside with the chicken.
Lower the heat to medium, then deglaze the fond on the bottom of the pan with whiskey or white wine for 1-2 minutes, before adding in the stock.
Bring to a simmer and add the cooking cream, stirring frequently for about 3-4 minutes.
Add in the chicken and onion/mushroom mix and simmer for an additional 5 minutes.
Turn off the heat and add the butter, emulsifying until creamy.
Serve with bread. Enjoy!
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