A creamy and rich main course, perfect for Sunday lunches. The chicken thighs stay tender and juicy thanks to slow cooking. The mushrooms add a comforting aroma, and the cream creates an irresistibly velvety sauce
Heat plenty of oil in a large pan and brown the chicken thighs on all sides
2
Remove the chicken from the pan, add the finely chopped shallot and garlic, and cook over medium heat until softened
3
Add the mushrooms, sliced not too thinly, and cook covered until they begin to release their moisture
4
Return the chicken to the pan, add the hot broth, and cook for 40 minutes over very low heat with the lid on
5
Remove the lid, add the cream and a few rosemary needles, and let it reduce for another 10–15 minutes over low heat
6
Finally, adjust with salt and pepper and serve very hot
Cost
The dish is inexpensive thanks to the chicken thighs, which are among the most affordable cuts. Mushrooms and cream are also easy to find and budget-friendly. Overall, it is a great recipe for those who want to prepare a flavorful main course without spending too much
Health
Chicken is a good source of lean protein, but the presence of cream makes the dish richer in fats. Enjoy it in moderation and pair it with light sides such as vegetables or salads. You can lighten the recipe by replacing part of the cream with plain yogurt or milk
4.7
Rate
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