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Creamy Chicken with Mushrooms

Name: Creamy Chicken with Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 600 g chicken thighs; 3/4 tsp salt; 1/4 tsp ground black pepper; 1/2 tsp garlic granules; 1 tsp dried oregano; 1 tbsp olive oil; 1 tbsp butter; 1/2 tbsp olive oil; 1 tbsp butter; 1 onion; 300 g mushrooms; 4 cloves garlic; 2 cups chicken stock; 4 tbsp crème fraiche; 1 tbsp Dijon mustard; 2 tbsp chives; ground black pepper

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Prep: 10 min

Cook: 30 min

This French classic is made with pan fried chicken, cooked in a creamy mustard sauce with mushrooms and fresh herbs. Serve with rice or potatoes to make a delicious meal

Ingredients

For The Chicken

600 g

chicken thighs, (1.3lb) skinless & boneless

3/4 tsp

salt, (or to taste)

1/4 tsp

ground black pepper

1/2 tsp

garlic granules

1 tsp

dried oregano

1 tbsp

olive oil

1 tbsp

butter

For The Sauce

1/2 tbsp

olive oil

1 tbsp

butter

onion, finely chopped

300 g

mushrooms, (10.5oz) sliced

4 cloves

garlic, finely chopped

2 cups

chicken stock

4 tbsp

crème fraiche, or double cream (heavy cream)

1 tbsp

Dijon mustard

2 tbsp

chives, (or parsley) finely chopped

ground black pepper

Method

1. Place chicken thighs salt, pepper, garlic granules and oregano into a large bowl. Drizzle over 1/2 tbsp of olive oil and mix well.
2. Heat ½ tbsp of oil and 1 tbsp butter in a pan over a medium heat. Add chicken and cook for 4-5 minutes on each side or until light golden brown and just cooked through. Remove from the pan and set aside.
3. In the same pan, add 1/2 tbsp olive oil and 1 tbsp of butter. Add the onion and cook for 3-4 minutes or until translucent.
4. Put the heat up to medium high, add the mushrooms and cook for 8-10 minutes or until almost all the liquid from the mushrooms has evaporated. Then add the garlic and cook for another 2 minutes.
5. Add the chicken stock and simmer for 5 minutes or until the liquid has reduced by one third.
6. Add the mustard and creme fresh (or cream), mix well and let the sauce simmer for 1-2 minutes or until the sauce begins to thicken slightly.
7. Return the chicken back to the pan to heat through. Sprinkle over the chives (or parsley) and some freshly ground black pepper. Remove from the heat and serve hot with potatoes, pasta or rice.

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