Our velvety, creamy mushroom sauce for chicken makes a delicious dinner. Introduce this creamy mushroom chicken recipe into your midweek meals.
- Serves 4
- Preparation time 10 mins
- Cooking time 1 hour
- 8 Chicken Thighs, bone-in, skin-on
- 2 tbsp sunflower oil
- 600ml chicken stock
- 50g butter
- 1 onion, finely diced
- 400g mixed wild mushrooms (slice any larger ones)
- 300ml dry white wine
- 300ml double cream
- Heat the oil in a large non-stick frying pan.
- Fry the thighs skin side down for 4-6 mins, until golden, carefully drain off excess oil, season and turn skin side up.
- Pour over stock to almost cover the chicken.
- Bring slowly to the boil and carefully transfer to a preheated oven 180°C/Fan 160°C/Gas 5.
- Cook for 30-35 minutes until chicken is just cooked.
- Heat butter in frying pan, sweat the onion for 5 minutes until soft.
- Turn up the heat, add mushrooms, fry for 3 minutes, reserve and keep warm. Deglaze the pan with wine, boiling off the alcohol for 1-2 minutes. Leave to one side.
- Once the chicken thighs are cooked, strain the stock into a pan and skim off any excess oil once settled. Add to the wine and reduce until syrupy.
- Stir in the cream, bring the sauce to the boil, add the onion and mushrooms then pour over chicken.
- Heat chicken through in the sauce for 2-3 minutes then turn off the heat and leave for a few minutes before serving.
- As you're plating up, garnish each serving with a sprinkle of chopped tarragon, chives or parsley. Serve with a side of Bacon & Potato Rösti.
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