Ingredients :
bone-in, skin-on chicken thighsSalt and pepper, to taste2 tablespoons olive oil1 tablespoon unsalted butter1 small onion, finely chopped3 cloves garlic, minced8 oz mushrooms, sliced1 cup chicken broth1 cup heavy cream1 teaspoon Dijon mustard1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)1/4 cup grated Parmesan cheeseFresh thyme or parsley, for garnish
Préparations :
Step 1: Season and Sear the ChickenPat the chicken thighs dry with paper towels and season both sides with salt and pepper.In a large skillet over medium-high heat, heat the olive oil. Add the chicken thighs, skin side down, and cook for about 5-7 minutes until the skin is crispy and golden brown. Flip the chicken and cook for another 5
minutes. Remove the chicken from the skillet and set aside.Step 2: Sauté the VegetablesIn the same skillet, melt the butter. Add the chopped onion and cook until softened, about 3-4 minutes.Add the minced garlic and sliced mushrooms, and cook until the mushrooms are browned and any liquid has evaporated, about 5-7 minutes.Step 3: Make the SaucePour in the chicken broth, scraping up any browned bits from the bottom of the skillet.Stir in the heavy cream, Dijon mustard, and thyme leaves. Bring to a simmer.Step 4: Cook the Chicken in the SauceReturn the seared chicken thighs to the skillet, skin side up. Reduce the heat to medium-low, cover the skillet, and simmer for about 25-30 minutes, or until the chicken is cooked through and tender.Step 5: Finish the SauceRemove the lid and stir in the grated Parmesan cheese. Simmer uncovered for an additional 5 minutes to thicken the sauce slightly. Taste and adjust the seasoning with more salt and pepper if needed.Step 6: ServeGarnish the creamy mushroom chicken with fresh thyme or parsley.Serve hot over rice, mashed potatoes, or pasta.Enjoy your creamy mushroom chicken, a perfect blend of savory flavors and creamy texture!
