Creamy Chicken & Mushrooms

I have been posting a lot of vegan stuff lately after my forage into Veganuary (more to come on how I found that soon). But as much as I loved it and ultimately will be aiming to cut my meat, fish and dairy down significantly – I still want to use this page to showcase amazing and easy food that suits all diets.

This dish is incredibly rich and a suitable weekend dinner but requires few ingredients and is quick to make – a winner especially if you’re hosting a dinner party! 

Let me know what you think! I always love to hear :). 

Ingredients – serves 2

200g Chestnut mushrooms, sliced

1 onion, finely sliced

2 cloves of garlic, sliced

4 Chicken thighs (de boned) 

1-2 tbsp Cream or crème fraiche

100ml chicken stock (half a cube)

Handful of Parsley, chopped

 

Method

Sprinkle the chicken skins with lots of salt and pepper, drizzle with olive oil and roast in the oven for 30-40 minutes.

Fry the onion in some oil until soft. Quickly add the garlic and the parsley for 30 seconds. Add the mushrooms and let these cook till soft.

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Add 100ml of stock (using half a cube) and bring this to a nice slow boil. Add the 2 tbsps of crème fraiche and let this bubble away for a minute or two.

IMG_7781.jpgRemove the chicken from the oven and add to the frying pan to soak up the juices!

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Serve with some rice and sprinkling of parsley.

Enjoy!

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Love, A x 

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