Combine chicken with mushrooms and cream in any form and you have a pot of dreamy deliciousness on your hands!! You absolutely just can't go wrong with this combination, atleast in my house its lately become a hot favorite with everyone.
Pan seared chicken, slow cooked in the creamy mushroom sauce results in chicken that is so tender and succulent that it absolutely melts in your mouth and combined with the rich and satisfying mushroom sauce makes this dish a winner!!
Not only is it simple enough to make for dinner on weekdays but is also great to serve when you are entertaining guests. It is delicious served warm with pasta, rice or over mashed potatoes.
It tastes even better the next day so go ahead make a bigger batch to pack it for your lunch box and be prepared to receive many a compliments for this dish and not to forget the many requests for the recipe!!
This entry is for The Urban Spice Sweet September Giveaway.
Ingredients (Slightly adapted from Ina Garten's Chicken with Wild Mushroom Sauce)
3 tbsp butter
2 tsp olive oil
2 tbsp flour
1 cup chopped onions
2 tbsp minced garlic
1 cup sliced mushrooms
6-8 chicken thighs
11/2 cup chicken stock
1/4 cup half and half
1 tbsp dried thyme salt and pepper to taste
Over medium heat, add 1 tbsp butter and 1 tsp olive oil to a large heavy bottomed pan.
Once the butter has melted, add chicken thighs and sear both sides for 2-3 minutes each till golden brown.
Remove the chicken pieces from the pan and set aside on a plate.
Add the mushrooms to the pan and cook the mushrooms till lightly browned.
Once done remove from the pan and set aside.
Add in the remaining butter and oil in the pan and add the onions and chopped garlic.
Saute for 4-5 minutes till the onions are soft and transparent.Add in the flour.....
and cook stirring constantly till the flour starts to brown.
Whisking constantly, add in the chicken stock.
Now add in the half and half to the chicken stock and stir to mix.
Place the sauteed chicken pieces in the sauce.Top it with the mushrooms.
Cover and allow to simmer for an hour or until the chicken is cooked and the juices of the chicken run clear.
*Note- Half and half is equal parts of whole milk and cream. For 1 cup half and half you can substitute 2/3 cup skim milk or low fat milk + 1/3 cup heavy cream.