Creamy Pan Fried Chicken

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Chicken thighs or breast fillets		2
Onion (medium)		1/2
Carrot (medium)		1
Olive oil		1 tbsp
Salt & pepper		as required
Garlic		1 clove
Chicken stock		150ml
Double cream		30-40ml
White wine		50ml
Beurre manie (butter & flour)		1 tsp each
Parsley		as required

Method

Prep

10min

Cook

25min

Remove the bones from the chicken thighs easily using both your thumbs, or cut off with a knife. Season the chicken with salt & pepper on both sides and keep aside for a few minutes.

Put the oil in a large frying pan and add the chicken on high heat, skin side down for 4-5 minutes before turning over. This will make the skin nice and crispy.

Add the sliced carrots and finely chopped onion and garlic. Fry with the chicken for 3 minutes.

Add the white wine and allow the alcohol to evaporate. Add the chicken stock and simmer for 15 minutes. Add the double cream and mix. Remove the chicken pieces to a plate.

Make the beurre manie - mix the flour and butter together in a bowl and add to the pan, this will be used to thicken the sauce. Return the chicken pieces to the pan.

Simmer for 5 minutes. It's ready when the sauce has reduced. Transfer to a serving dish and sprinkle with finely chopped parsley.

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