Chicken thighs in creamy mushroom sauce. #easyanddelicious

Juicy chicken in a creamy mushroom sauce — the perfect combination.

Ingredients
• About 700 g of chicken (thighs, drumsticks, or breast — whatever you prefer)
• 2 onions, finely chopped
• 300 g mushrooms, sliced
• 750 ml chicken stock
• 150 ml cream (around 20% fat)
• 1 heaped tablespoon of flour
• 60 g butter
• 125 ml dry white wine (optional — see note below)
• 2–3 sprigs of thyme
• 2 bay leaves
• 2 garlic cloves
• Salt and black pepper to taste

Note about the wine:

You can skip the wine if you don’t want to use alcohol — the sauce will still be delicious and rich if you replace it with a splash of extra stock or a bit more cream.

Cooking Instructions:

Season the chicken with salt and pepper. In a pan with butter, fry the pieces until golden brown, then transfer them to a plate.
In the same pan, add the mushrooms and cook until all the moisture evaporates.
Next, add the onion, thyme, and bay leaf — sauté until the onion softens.
Add the minced garlic and flour, mix well, and heat for about a minute.
Pour in the dry white wine, then the broth, season with salt and pepper, and return the chicken to the sauce. Simmer covered for about 10 minutes.
Then, turn the pieces over and cook for another 20 minutes uncovered over medium heat.
When done, remove the chicken, pour the cream into the sauce, stir, and return the meat to the pan. Heat for 1–2 minutes.
Before serving, sprinkle with fresh herbs. Pairs perfectly with mashed potatoes — absolutely delicious! Save this recipe! 😍

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