Chicken in Creamy Mushroom Sauce

An excellent dish that pairs well with various side dishes. It goes perfectly with pasta, gnocchi, dumplings, rice, polenta, or potatoes prepared in different ways.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 2 spoons Oil, vegetable oil, canola

  • 6 pieces Meat, chicken, thighs

  • 700 ml Soup base, chicken, cube

  • 40 g Butter, unsalted

  • 1 piece Onion, raw

  • 500 g Mushrooms, mauve

  • 250 ml Alcohol, Wine, White

  • 280 ml Sweet cream

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • pieces Parsley, fresh

Steps

  1. Wash the chicken thighs and dry them thoroughly with paper towels. Cut them at the joint to get six drumsticks and six thighs. Peel the onion and chop it very finely. Clean the mushrooms with a damp cloth (if necessary, rinse them quickly under running water) and slice them or cut them into quarters. Smaller mushrooms can be left whole.

  2. Place a large pan on the stove and heat the oil. Once the oil is hot, place the chicken thighs in the pan and brown them on both sides. Remove the thighs from the pan and transfer them to a deep pan. In the same heated oil, brown the chicken drumsticks. Turn them while cooking, and once they are evenly browned on all sides, remove them from the pan. Add them to the deep pan with the already browned thighs.

  3. Pour chicken stock over the chicken in the pan. There should be enough stock to cover all the pieces of meat. If there isn't enough liquid, add a bit of water. Wait for the liquid to come to a boil, then partially cover the pan and simmer the chicken gently for 30 to 35 minutes.

  4. Pour off the fat from the pan in which the chicken was browned. Place it back on the stove and heat the butter. Add the chopped onion to the hot fat and sauté it until it becomes translucent. Add the mushrooms and sauté them over high heat for 3 minutes, stirring occasionally, until they soften slightly. Pour the wine over the sautéed mushrooms. Cook over high heat until most of the wine evaporates, then remove the pan from the heat.

  5. Once the chicken is cooked, remove the lid and add the sautéed mushrooms to the pan. Cook over high heat until about 2/3 of the liquid has evaporated, then add the cooking cream. Stir well and cook over moderate heat until the sauce thickens slightly. Season with pepper and salt to taste. Wash the parsley, shake it dry, and chop it roughly. Stir it into the prepared dish, serve it on the table, and pair it with your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 160.75 kcal
  • Fat: 11.73 g
    • Saturated Fat: 3.56 g
  • Carbohydrates: 2.31 g
    • Sugars: 0.26 g
  • Protein: 10.41 g
  • Fiber: 0.73 g

Advice

Instead of cooking cream, you can use sweet cream or sour cream.