The secret to these chicken thighs with mushrooms is in the chutney or sauce made with cream and dry wine. The wonderful aroma of this dish will give you a bouquet of fragrant herbs.
- 80 g butter
- 1 kg chicken thighs
- 1 large onion
- 12 large mushrooms
- 2 garlic cloves
- 1 bouquet garni
- 200 ml dry white wine
- 600-700 ml cream with a fat content of 20%
- salt freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Melt the butter in a large pan. Add the thighs, salt, and pepper to taste.
Cut the onion into 4 pieces using a kitchen knife set. Clean the mushrooms with a towel, remove the rough legs, and cut them into quarters. Add the mushrooms to the pan.
Crush and chop the garlic and add to the pan with the Bucky Garni. Place skillet over high heat and sear chicken until browned, about 5 minutes each. Every direction.
Pour in the white wine, bring to a boil, reduce the heat to medium and cook for 1 minute. And add the cream. For 30 minutes, close the lid and cook on low heat.
Then take out the chicken pieces. Grind the sauce with a blender. Check if there is enough salt and pepper. Arrange the chicken pieces in deep plates and cover them with the sauce.