Chicken in a French Creamy Sau

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Chicken thighs on the bone		4
Carrot (medium)		1
Onion		1/2
Chestnut mushrooms		8
Lemon		1/4
Salt & pepper		as required
White wine		150ml
Water		150ml
Single cream		100ml
Plain flour & olive oil paste		as required

Method

Prep

10min

Cook

30min

Here are all the ingredients.

Trim off the excess skin from the chicken and season with salt & pepper. You can keep or remove the bones, as you like.

Put some vegetable oil in a large frying pan and fry the chicken pieces, skin side down. Add the coarsely chopped carrots and onion and cook on a medium heat for 5 minutes.

Turn over the chicken pieces and add the chopped mushrooms. Mix well.

After 3 minutes, add the white wine and burn off the alcohol. Add the water and season with salt & pepper. Put the lid on.

Cook on a medium-high heat for 20-25 minutes.

Remove the chicken and vegetables onto a plate, and keep aside. Now make the sauce - pour the cream and lemon juice into the pan and stir well.

Taste the sauce and adjust to taste. Now add the flour and olive oil paste a bit at a time and stir to create a creamy sauce.

Don't overcook the sauce, it just needs to start getting creamy. Now add the chicken and vegetables back into the sauce.

In France, this dish is eaten with buttered rice. Now serve onto a dish and garnish with finely chopped parsley. Enjoy!

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