Prep Time
15 mins
Servings
4 Servings
Cook Time
30 mins
Difficulty
Easy
A comforting French-inspired one-pan dinner: chicken simmered in a silky mushroom and cream sauce. Uses simple, affordable ingredients for maximum flavour with minimal effort.
Ingredients
4–6 boneless skinless chicken thighs, trimmed
300g mixed mushrooms, sliced
1 large onion, thinly sliced
2 garlic cloves, finely chopped
20g unsalted butter
1 tbsp olive oil
1 tbsp plain flour
50ml dry white wine
300ml chicken stock
150ml double cream
1 tsp Dijon mustard
1 tsp fresh thyme or 1 tsp dried thyme
15g fresh parsley, chopped
pinch of sea salt
pinch of black pepper
Method
Step 1
Pat the chicken thighs dry and season both sides with half the salt and half the pepper.
Step 2
Heat the olive oil and butter in a large frying pan over medium-high heat. When hot, add the chicken thighs and brown for 3–4 minutes on each side until golden. Transfer to a plate and set aside.
Step 3
Lower the heat to medium. Add the sliced onion to the pan and cook for 5 minutes until softened and starting to caramelise. Add the garlic and thyme and cook for 30 seconds.
Step 4
Add the sliced mushrooms and cook for 5–6 minutes until they release their liquid and begin to brown.
Step 5
Sprinkle over the flour and stir for 1 minute to cook the raw flavour. Pour in the white wine to deglaze the pan, scraping up any browned bits, and let it reduce by half (about 1–2 minutes).
Step 6
Pour in the chicken stock, stir in the Dijon mustard, then return the browned chicken thighs to the pan along with any resting juices. Bring to a gentle simmer.
Step 7
Cover and simmer gently for 12–15 minutes until the chicken is cooked through (internal temperature 75ºC) and the sauce has reduced slightly.
Step 8
Stir in the double cream and simmer uncovered for 2–3 minutes until the sauce is silky and coats the back of a spoon. Taste and adjust seasoning with the remaining salt and pepper.
Step 9
Scatter over the chopped parsley and serve straight from the pan with mashed potato, rice or crusty bread.
Nutritional Information
Per serving:
Energy - 609kcal
Protein - 43g
Carbohydrates - 10g
Fat - 43g
Fibre - 1.5g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
For a lighter version use single cream and swap butter for extra oil. To make gluten-free use a gluten-free flour or 1 tsp cornflour mixed with a little water as a thickener.
