Chicken Thighs with Cream Sauce
Serves 210 mins prep20 mins cook
A quick and easy dinner featuring boneless chicken thighs with a mushroom and herbes de province cream sauce, ready in around 30 minutes. This dish is hearty, delicious, and makes for a restaurant-quality meal at home.
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What you need
Instructions
1: Trim fat and pat the chicken dry. Season generously with salt, pepper, and herbes de province. 2: Add oil or butter to a pan and sear the chicken. 3: Cook for around 8 minutes or until cooked through. Remove from pan and set aside. 4: Add a bit more butter to the pan. Toss in fine diced shallot/onion. Cook for a few minutes. 5: Add minced garlic and 1 tsp herbes de province, then add in the mushrooms. 6: Cook until onion is translucent and mushrooms are browned. 7: Deglaze with white wine and allow to cook for a few minutes. 8: Add a bit of chicken stock and cook until the liquid evaporates a bit. 9: Whisk in heavy cream and adjust seasoning and amount of cream accordingly. 10: When the sauce has thickened, add the chicken and continue to cook until the sauce reaches your desired consistency.View original recipe