Creamy Chicken and Mushrooms

Method

1. 01

   Step 1: Prep the chicken

   Cut the thighs into large 4–5 cm pieces, pat dry with paper towels and season with salt and pepper.

2. 02

   Step 2: Sear the chicken

   Heat the oil in a large frying pan over high heat. Add the chicken in a single layer and cook for 3–4 minutes without moving it until golden, then flip and cook 3 minutes more. Transfer to a plate — it may still be undercooked inside, which is fine.

3. 03

   Step 3: Brown the mushrooms

   Add the butter and sliced mushrooms to the same pan. Cook over medium-high heat for 7–8 minutes, stirring only occasionally: first they'll release their liquid, then it'll evaporate and they'll turn golden. Only now season lightly with salt.

4. 04

   Step 4: Add onion and garlic

   Add the finely chopped onion and cook for 4–5 minutes until soft, then add the garlic and thyme leaves and cook for 1 minute until fragrant.

5. 05

   Step 5: Add stock and cream

   Pour in the stock and scrape up the browned bits from the bottom of the pan — they're full of flavour. Add the cream and bring to a gentle simmer.

6. 06

   Step 6: Simmer the chicken

   Return the chicken and its juices to the pan, lower the heat and simmer uncovered for 8–10 minutes, until the sauce is thick enough to coat a spoon and the chicken is white all the way through (74°C/165°F inside).

7. 07

   Step 7: Season and serve

   Taste the sauce for salt and pepper, scatter with chopped parsley and serve hot.