A classic recipe for today: chicken thighs simmered in a creamy mushroom sauce, to be served with rice, pasta, potato, and apple croquettes, … you have the choice. Chicken thighs are tender, tasty, cheap, and are a nice alternative to all those who find chicken fillets too dry; moreover, they can be cooked in a thousand ways.
- 500 g of chicken thighs.
- 250 g of button mushrooms.
- 1 shallot.
- 2 cloves of garlic
- 150 ml of liquid cream
- Salt, pepper
- Wash the mushrooms and cut them into thin slices.
- Brown them in a frying pan in 2 tablespoons of butter. As soon as they start to brown, add the finely chopped shallot and garlic and leave to cook for about 5 minutes.
- Brown the chicken in a saucepan. Season with salt and pepper, add 30 ml of water, cover, and simmer for about 10 minutes. Add the mushrooms and cream and simmer uncovered over low heat for about 5 minutes while the sauce reduces. Sprinkle with chopped parsley and serve immediately.