Chicken in Creamy Mushroom Sauce
Farm fresh and plump chicken thighs, browned alongside onions and garlic, accompanied by a tropical creamy sauce, and flavoured with earthy mushrooms and a hint of cottage garden rosemary.
This dish is rich and creamy with the evocative aroma of rosemary, the perfect dish to share with friends accompanied by a leafy herby salad.
1 tbsp. coconut oil
4 boneless skinless chicken thighs
1 medium white onion, chopped
3 garlic cloves, finely chopped
3 ⅓ cups (250g) mushrooms, sliced
1 tsp. dried oregano
1 tsp. dried rosemary
½ cup (100ml) chicken stock
⅞ cup (200ml) canned coconut milk
1 tbsp. fresh parsley, chopped
Heat the coconut oil in a large pan.
Season the chicken thighs with salt and pepper, then sear the chicken thighs until browned (about 5 minutes each side). Once browned transfer onto a plate and cover with tin foil.
To the same pan, add the onion and garlic and sauté for 5 minutes. Next add in the mushrooms and cook for another 3 minutes.
Add in the spices and season with salt and pepper to taste, return the chicken to the pan.
Pour in the chicken stock and mix well. Next add in the coconut milk, reduce the heat and leave to simmer for 15 minutes.
Taste for seasoning, sprinkle fresh parsley and serve.
Serves: 4 . Prep: 10 mins . Cook: 25 mins
Nutrition per serving: 286 kcal . 21g Fats . 5g Carbs . 21g Protein