Chicken & Mushrooms in a Cream

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Chicken thighs or breast fillets		2
Salt & pepper		a little
Onion (medium)		1/2
Carrots (medium)		1
Mushrooms		7-8
Olive oil		2 tbsp
Butter		1 tsp
White wine		70-80ml
Chicken stock		200ml
Double cream		30ml
Beurre manie (flour & butter)		1 tsp each

Method

Prep

10min

Cook

25min

Remove the bones from the chicken thighs, season with salt & pepper on both sides and keep for a few minutes. Put the olive oil and butter in a large frying pan and fry the chicken, skin side first.

After 4-5 minutes, turn it over - the skin will be nice and brown. Add the sliced onions and carrots and fry.

When the onions have softened, add the chopped mushrooms and finely chopped garlic and fry.

Add the white wine and allow the alcohol to evaporate. Add the stock and simmer on medium heat. Remove any scum.

After 20 minutes, the sauce will reduce to half. Add the double cream.

Add the beurre manie (a mix of the melted butter and flour) to thicken the sauce.

Transfer the chicken pieces to a serving dish and pour over all the sauce. Serve with buttered rice and enjoy!

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