Chicken and A Creamy Mushroom Sauce

Slow cooking might not be a bad idea some days when I’m extremely busy and whatnot but also quick and easy is needed too. I made this dish because one again I was a little bored, had a mixture of ingredients in my fridge and experimented a little. You all seemed to like the Creamy Cider Chicken and Cream sure does work well with chicken, so this dish has chicken, a creamy mushroom sauce and ticked every single box with Sam. He lapped it up, with more sauce just to dip his bread in and was still eating when I walked off to wash up. Leave him be in his element.

This dish took a little over an hour to cook and produced all the flavours in the few ingredients I used. To top it off this dish is cheap to make which is always a bonus. I used Tesco’s Willow Farm skin-on, bone-in chicken thighs which for 4 thighs cost just £1.49. It’s comforting food without breaking the bank.

Preparation time: 10 minutes

Cooking: 1 hour

Ingredients:

  • Skin-on, bone-in chicken thighs
  • 2 glugs of oil (I use Rice Bran, but olive or sunflower is fine)
  • 1 onion, thinly sliced
  • 250g white mushrooms, sliced
  • 400ml chicken stock
  • 150ml crème fraîche
  • 1 tsp Mustard powder
  • 1 tsp cornflour
  • 1 leek, rinsed, outer layer discarded, quartered lengthways with root left intact
  • Salt & pepper for seasoning

I served this with a crusty loaf, peas and rosemary and garlic roasted new potatoes.

Method:

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp oil in a large frying pan over a medium heat and add the onion. Season the pan and cook for 15-20 mins until softened and lightly golden. Transfer to a roasting tin and set aside.
  2. Add the mushrooms to the pan and turn the heat up to high. Cook for 8-10 mins until soft, then add to the roasting tin.
  3. Whilst these are cooking, cut your new potatoes in half, toss in a little garlic and rosemary (these can be your standard dried herbs/granules) and add to a c
  4. Season the chicken thighs, add to the pan and reduce the heat to medium-high. Cook skin side down for 10 mins or until the skin is golden and crisp. Turn and cook for a further 5 mins. Transfer to the roasting tin and wipe the pan clean with kitchen paper.
  5. Pour the chicken stock into the roasting tin and roast for 25 mins or until the chicken is cooked.
  6. Meanwhile, heat the remaining oil in the frying pan over a medium-high heat. Add the leeks, cut side down, and cook for 4 mins or until lightly golden. Using tongs, turn the leeks so the cut sides face up, then pour in 150ml hot water. Cover and simmer for 15-20 mins until tender.
  7. Transfer the chicken to a plate and cover with foil to keep warm. Put the mushrooms, onions and cooking juices in a saucepan with the leeks, then stir in the crème fraîche, mustard and cornflour. Season to taste. Simmer for 2-3 mins until thickened.
  8. Divide the chicken and sauce between plates. Garnish with the parsley and a twist of black pepper.

I hope you enjoy.

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