Chicken in mushroom cream sauce

30分 · 3人分

One pan the whole way. The browned bits left after searing the chicken are the base of the sauce, so leave them there.

材料

• 600 g Boneless chicken thighs
• 250 g Button or king oyster mushrooms
• 200 ml Whipping cream
• 150 ml Chicken stock
• 2 whole Shallots
• 3 cloves Garlic
• 20 g Unsalted butter
• 10 g Dijon mustard
• 6 g Salt and pepper
• 10 g Parsley, or spring onion

作り方

1. Pat the chicken skin dry and season both sides.
2. Sear skin side down over medium heat for about seven minutes until crisp, turn for four minutes more, then lift onto a plate.
3. Pour off most of the fat, keep about a spoonful, then cook the butter and chopped shallot for a minute.
4. Add the sliced mushrooms and cook over high heat until their water has gone and they start to colour.
5. Stir in the garlic and mustard, then pour in the stock and scrape the pan clean.
6. Add the cream and simmer about three minutes until the sauce thickens.
7. Return the chicken with its juices, cook three minutes more, scatter the parsley and serve.

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