Pair this mushroom chicken recipe with a few of our favorites
Chicken And Wild Mushrooms With White Wine And Cream
You don't need a tandoor oven to make this crispy chicken thighs in a creamy mushroom sauce.
Recipe Summary Chicken And Wild Mushrooms With White Wine And Cream
Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.Ingredients | Mushroom Chicken Recipes With Chicken Thighs
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 pinch salt and pepper to taste
1 tablespoon olive oil
2 medium shallots, finely chopped
3 cloves garlic, minced
16 ounces sliced assorted wild mushrooms, such as chanterelles or shiitake
2 cups Swanson® Chicken Broth
½ cup dry white wine
1 bay leaf
1 teaspoon chopped fresh thyme leaves
2 tablespoons flour
½ cup cream
Directions
Season chicken with salt and pepper.
Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sear on all sides. Remove chicken from pan. Add shallots and cook until beginning to turn translucent, about 3 minutes; stir in garlic and mushrooms and cook and stir until mushrooms begin to soften, about 2 minutes.
Stir in Swanson® Chicken Broth and wine; add bay leaf and fresh thyme. Cover and cook over low heat until chicken is cooked through, about 30 minutes, stirring occasionally. Remove bay leaf.
Whisk together flour and cream. Stir mixture into chicken and sauce. Cook and stir over medium heat until slightly thickened, about 3 minutes.
Serve over rice, pasta or potatoes. If you prefer to use bone-in chicken parts, increase the oil to 2 tablespoons, and pour off excess, then simmer, covered for 45 minutes.
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Info | Mushroom Chicken Recipes With Chicken Thighs
prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
6
Yield:
6 servings
TAG : Chicken And Wild Mushrooms With White Wine And Cream
