Creamy Chicken and Button Mushrooms
Ingredients
- 4 pcChicken leg (cut in half)
- 400 gButton mushroom (quartered)
- 2 pcYellow onion (thinly sliced)
- 40 gUnsalted butter
- 1 tbspSunflower oil
- 150 mlDry white wine
- 250 mlCream
- 1 tbspWheat flour
- 2 pinchThyme
- 1 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 mlChicken stock (prepared)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
