Creamy Chicken and Button Mushrooms

Tender chicken pieces coated in a glossy, velvety sauce. The aroma of browned butter and reduced white wine fills the kitchen as the sauce thickens to coat the back of a spoon.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 745
• Protein: 39 g
• Carbs: 13 g
• Fat: 61 g

Ingredients

• 4 piece Chicken leg ( cut in half )
• 400 g Button mushroom ( quartered )
• 2 piece Yellow onion ( thinly sliced )
• 40 g Minimum butter sweet
• 1 tbsp Sunflower oil
• 150 ml Dry white wine
• 250 ml Cream
• 1 tbsp Wheat flour
• 2 pinch Thyme
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 ml Chicken stock ( prepared )

Instructions

1. Browning the chicken

   In a sauté pan, heat oil and butter. When the butter foams, add the chicken pieces. Brown each side until the skin is golden and the juices start sticking to the bottom of the pan.

2. Sautéing the garnish

   Remove the chicken. In the same fat, toss in sliced onions and quartered mushrooms. Let the mushroom water evaporate until they start to turn golden.

3. Dusting and deglazing

   Dust the flour over the vegetables. Stir for one minute to cook the flour, then pour in the dry white wine. Scrape the bottom with a wooden spatula to release all the cooking juices.

4. Simmering

   Return the chicken to the pan. Add the chicken stock, thyme, and bay leaf. Cover and simmer over low heat. The meat should feel supple under finger pressure.

5. Creaming the sauce

   Remove the lid, pour in the cream. Let it reduce for a few minutes at a gentle simmer until the sauce becomes coating and velvety. Adjust seasoning.

Chef's tips

• Do not wash mushrooms in water, wipe them clean to prevent them from releasing too much moisture.
• If the sauce is too thin, remove the meat and reduce over high heat for a few extra minutes.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat gently in a saucepan with a splash of water if the sauce has thickened too much.