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.
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.
