Chicken Thighs with Creamy Mushroom Thyme Sauce

Ok, so this Chicken Thighs with Creamy Mushroom Thyme Sauce dish is my new favorite. So flavorful with minimum effort.

Chicken Thighs with Creamy Mushroom Thyme SauceIt’s super easy to make, you will see. It takes longer to cook but you don’t have to make a lot of things. Just sit and wait for the magic to happen.  🙂

Ingredients:

  • 3 chicken thighs, skinless
  • 2 big carrots
  • 3 whole garlic cloves
  • 1 onion
  • 500 g of champignons mushroom
  • 5 sprigs of thyme
  • 150 ml of soy cream for cooking
  • 1 tablespoon of cornstarch
  • salt and pepper to taste
  • 150 ml of vegetable stock
  • 1 tablespoon of herbs de Provence
  • 3 tablespoons of fresh parsley

This dish is delicious and perfect for meals in the family. The most time it takes chopping the veggies. So put on a nice summer song, dance away and chop those bad boys. But be careful with the knife, you don’t want to cut yourself.  😛

Slice the onion and mushroom into thin slices and cut the carrots into little slices as well. Leave the garlic cloves whole. We’ll take them out later along with the thyme sprigs.

In a hot pan, pour 1 teaspoon of olive oil and add the seasoned chicken thighs. You want to season them with salt, pepper and herbs de Provence on both sides. Cook until they’re golden brown. Take them out and leave them on a plate lined with kitchen paper to drain the excess oil.

Chicken Thighs with Creamy Mushroom Thyme SauceIn the same pan, add the carrots and onion. Stir fry them for 5 minutes until they soften. Add the garlic cloves, mushrooms and seasonings: salt and pepper and the thyme sprigs.

Cook for 5 more minutes and when there is no more water, add the vegetable stock. Put the chicken thighs back in the pan, cover them with veggies and cover the pan to cook on medium-low heat.

Chicken Thighs with Creamy Mushroom Thyme SauceChicken thighs cook slower, that’s why you have to cook on medium-low heat.

Chicken Thighs with Creamy Mushroom Thyme SauceStir from time to time and check on the meal, to be sure it’s not burning. If it needs more liquid, add more hot vegetable stock. After about 30 minutes or so, check on the meat. If it’s cooked, you can add the cream.

Chicken Thighs with Creamy Mushroom Thyme SaucePour in the soy cream mixed with cornstarch (or you can use any type of cream you like), stir to combine and add parsley. Lots and lots of fresh parsley to revigorate the dish. Isn’t that it looks just lovely?  🙂

Chicken Thighs with Creamy Mushroom Thyme SauceYou can eat it with anything you like, from pasta, quinoa, couscous, plain or potatoes, like I did today. I just boiled some potatoes cut into chunks. I sprinkled some black pepper and paprika. Delicious! And you can sprinkle more parsley if you’d like. I did!  🙂

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Chicken Thighs with Creamy Mushroom Thyme Sauce

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 2 servings

Ingredients

  • 3 chicken thighs, skinless
  • 2 big carrots
  • 3 whole garlic cloves
  • 1 onion
  • 500 g of champignons mushroom
  • 5 sprigs of thyme
  • 150 ml of soy cream for cooking
  • 1 tablespoon of cornstarch
  • salt and pepper to taste
  • 150 ml of vegetable stock
  • 1 tablespoon of herbs de Provence
  • 3 tablespoons of fresh parsley

Instructions

  1. This dish is delicious and perfect for meals in the family. The most time it takes chopping the veggies. So put on a nice summer song, dance away and chop those bad boys. But be careful with the knife, you don't want to cut yourself.  😛 
  2. Slice the onion and mushroom into thin slices and cut the carrots into little slices as well. Leave the garlic cloves whole. We'll take them out later along with the thyme sprigs.
  3. In a hot pan, pour 1 teaspoon of olive oil and add the seasoned chicken thighs. You want to season them with salt, pepper and herbs de Provence on both sides. Cook until they're golden brown. Take them out and leave them on a plate lined with kitchen paper to drain the excess oil.
  4. In the same pan, add the carrots and onion. Stir fry them for 5 minutes until they soften. Add the garlic cloves, mushrooms and seasonings: salt and pepper and the thyme sprigs.
  5. Cook for 5 more minutes and when there is no more water, add the vegetable stock. Put the chicken thighs back in the pan, cover them with veggies and cover the pan to cook on medium-low heat.
  6. Chicken thighs cook slower, that's why you have to cook on medium-low heat.
  7. Stir from time to time and check on the meal, to be sure it's not burning. If it needs more liquid, add more hot vegetable stock. After about 30 minutes or so, check on the meat. If it's cooked, you can add the cream.
  8. Pour in the soy cream mixed with cornstarch (or you can use any type of cream you like), stir to combine and add parsley. Lots and lots of fresh parsley to revigorate the dish. Isn't that it looks just lovely?  🙂 
  9. You can eat it with anything you like, from pasta, quinoa, couscous, plain or potatoes, like I did today. I just boiled some potatoes cut into chunks. I sprinkled some black pepper and paprika. Delicious! And you can sprinkle more parsley if you'd like. I did!  🙂 
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