Chicken & Mushrooms in a Creamy Sauce

Adding lots of delicious mushrooms into my creamy chicken dish made it so deep and flavourful.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 1 Prep: 10 min Cook: 25 min

Ingredients

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

1
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.
2
After 4-5 minutes, turn it over - the skin will be nice and brown. Add the sliced onions and carrots and fry.
3
When the onions have softened, add the chopped mushrooms and finely chopped garlic and fry.
4
Add the white wine and allow the alcohol to evaporate. Add the stock and simmer on medium heat. Remove any scum.
5
After 20 minutes, the sauce will reduce to half. Add the double cream.
6
Add the beurre manie (a mix of the melted butter and flour) to thicken the sauce.
7
Transfer the chicken pieces to a serving dish and pour over all the sauce. Serve with buttered rice and enjoy!

Tips & Note

Beurre manie can also be made with olive oil instead of butter.

Chicken & Mushrooms in a Creamy Sauce

Adding lots of delicious mushrooms into my creamy chicken dish made it so deep and flavourful.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 1

Prep: 10 min

Cook: 25 min

Ingredients

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

Chicken & Mushrooms in a Creamy Sauce

Recipe ID :2234 Posted on 05 DEC 2016

Serves 1

Prep 10min
Cook 25min
views 4,604
printed 0

saved 4

Adding lots of delicious mushrooms into my creamy chicken dish made it so deep and flavourful.

Share

Ingredients

Print Ingredients Email Ingredients
2
a little
1/2
1
7-8
2 tbsp
1 tsp
70-80ml
200ml
30ml
1 tsp each

Method

Prep
10min
Cook
25min
1
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.
2
After 4-5 minutes, turn it over - the skin will be nice and brown. Add the sliced onions and carrots and fry.
3
When the onions have softened, add the chopped mushrooms and finely chopped garlic and fry.
4
Add the white wine and allow the alcohol to evaporate. Add the stock and simmer on medium heat. Remove any scum.
5
After 20 minutes, the sauce will reduce to half. Add the double cream.
6
Add the beurre manie (a mix of the melted butter and flour) to thicken the sauce.
7
Transfer the chicken pieces to a serving dish and pour over all the sauce. Serve with buttered rice and enjoy!

Tips & Note

Beurre manie can also be made with olive oil instead of butter.

HOME
Deepseafish
I’ve got 86 recipes!

DEEPSEAFISH
Step into my kitchen!
This is a cheesecake version of an egg custard tart.
Cream cheese, Double cream, Eggs, Granulated sugar, Self raising flour, Vanilla extract, Puff pastry sheet, Blueberries
HOME
Bake with the spray oil instead of deep frying.
Courgette , ●Breadcrumbs, ●Garlic salt, ●Parsley, ●Paprika , ●Parmigiano reggiano, Flour, Egg, Spray oil
HOME
Sprinkle with crushed rice crackers for a lovely crunchy topping.
Leeks (medium), Chicken breast fillets (medium), Pancetta or bacon, Double cream, Chicken stock cube, Hot water, Salt & pepper, Sake or white wine, Parmigiano reggiano, Breadcrumbs, Parsley, Rice crackers with peanuts (kakinotane)
HOME
The famous pasta dish from the Amalfi region of Italy, well-know for its lemons.
Lemon, Basil leaves, Olive oil, Parmigiano reggiano, Pepper, Spaghetti, Salt for boiling, Lemon zest
HOME
Cook on a very low heat to get really tasty turnips that will taste like potatoes.
Turnips, Potatoes, Olive oil, Salt (Maldon)
HOME
Its so easy and so delicious!
Dashi stock, Soy sauce, Mirin, Sake, Salt, Sesame oil, Choy sum bunch, Deep fried tofu
HOME

Similar Recipe

Now enjoy the very popular filo mille feuille as a movie!
Filo pastry sheets, Onion, Mushrooms, Anchovy fillets, Parmigiano reggiano , Olive oil
Tobuchan
HOME
Enjoy a tender pork fillet with a delicious deep flavoured mushroom sauce.
Pork fillets, Salt & pepper, Flour, Vegetable oil, Butter, Mushroom sauce:, Onion, Mushrooms, Chicken stock, Dijon or wholegrain mustard, Double cream
Mary P
HOME
Lots and lots of freshly ground black pepper makes it hot but delicious.
Sirloin steak fillet, Salt & pepper, Vegetable oil, Butter, Pepper, Shallot (or onion), Garlic, Beef stock, Double cream, Brandy
Tobuchan
HOME
It sounds like a heavy sauce but the lemon does a good job to give this dish a lovely refreshing finish. Serve with a roll or slice of baguette.
Chicken thighs, Salt & pepper, Paprika, Kale, Butter, Garlic, Lemon juice, Chicken stock, Double cream, Parmigiano reggiano, Rosemary sprig, Lemon slices
A really deep sauce full of mushroom flavour.
Chicken breast fillet, Salt & pepper, Olive oil, Garlic, Shallot, Mushrooms, Chicken stock, Double cream, Parsley (optional)
Alex D
HOME
A great new idea for using lots of fresh cream and wholegrain mustard.
Chicken thighs, Salt & pepper, Sauce:, Onion, Garlic, White wine, Chicken stock, Single cream, Wholegrain mustard, Fresh parsley
Tobuchan
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME