This creamy winter chicken is a simple midweek dinner that truly satisfies in the depths of winter. I use chicken thighs as I find them more forgiving and prefer the flavour. But feel free to use chicken breasts if that is what you have on hand. This is one of those dishes that can be very affordable for feeding hungry mouths. It can be made more luxurious with touches of porcini powder or truffle oil.
The chicken becomes rich and tender, left to bubble away on the stove for a wee while. First few steps are quick to put together. I then turn the heat down and leave the flavours to meld together for some time. I find this dish so simple as it demands no more than a small amount of my attention. Perfect for those busy nights where your attention is better spent elsewhere than dinner.
Finally when you’re ready, stir through the cream and load little bowls with something to soak up the luscious sauce. I’ve used steamed rice, mashed potatoes, even a beautiful sourdough to rip, dip and trawl through the sauce. A touch of lemon and a sprinkle of parsley at the end helps lift and liven this dish.
Quietly, your friends and family will devour this.
Ingredients
- 1 tbsp butter
- 5 cloves garlic, minced
- 1 brown onion, diced
- bacon lardons
- 6 chicken thighs, boneless and skinless
- A handful of fresh thyme leaves, finely chopped
- 100gm portobello mushrooms, thickly sliced
- 1 tbsp porcini powder - optional
- 1/2 cup white wine
- 1 cup stock
- 1/2 cup cream, + 2 tbsp
- Salt and pepper to season
- Lemon juice and freshly chopped parsley to serve
Instructions
In a casserole pot over medium heat, melt the butter until frothing. Add the garlic and onion and sauté until fragrant and cooked, but not coloured. Add the bacon lardons and fry for a minute or so, until a little crisp. Dice the chicken thighs in to chunks and add to the pan with the thyme. Cook everything together until the chicken is brown all over, then add the mushroom slices and porcini powder (if using). Sauté for a few minutes until the mushrooms are nearly cooked through.
Add the wine and stock, and let it bubble for a few minutes. You want it to partially evaporate and then turn the heat down to medium low. Pour in the cream, loosely cover with a lid and leave it to bubble away for half an hour or so.
Season lightly, squeeze over the lemon and scatter with parsley.
