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 1,569
printed 0

saved 3

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

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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.

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