Are you searching for a delectable dinner suggestion that is guaranteed to dazzle? Your quest ends here with this luxurious recipe featuring chicken immersed in a velvety garlic mushroom cream sauce. Prepared with succulent chicken thighs, earthy mushrooms, and a decadent garlic-infused cream, this meal is the ultimate comfort dish for any event.
Recipe –
Ingredients –
For The Chicken –
2 tsp (10ml) – Olive Oil For Chicken Seasoning
8 – Large Chicken Thighs, Boneless & Skinless
1 tsp (2.5g) – Onion Powder
1 tsp (2.5g) – Garlic Powder
1/2 tsp (1g) – Dried Thyme
1/2 tsp (1g) – Dried Oregano
Salt & Pepper
1 Tbsp (20ml) – Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce –
1 Tbsp (14g) – Unsalted Butter
2 – Shallots, Finely Diced
300g (10.5oz) – Swiss Brown Mushrooms
100ml (100g) – Dry White Wine
6 – Garlic Cloves, Minced
1g (0.03oz) – Fresh Tarragon
3g (0.1oz) – Fresh Parsley
300g (10.5oz) – Thickened Cream
50g (1.7oz) – Parmigiano Reggiano, Freshly Grated
Instructions –
1. Combine chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, salt, and pepper in a bowl. Mix thoroughly and set aside.
2. Heat the remaining olive oil in a large pan over medium-high heat and sear the seasoned chicken in batches for about 6 minutes on each side until deeply golden and fully cooked. Set aside the cooked chicken and repeat with the remaining batch.
3. Melt the unsalted butter in the pan, add shallots, and sauté for about a minute. Introduce mushrooms and salt to taste, sauté for 6 minutes. Add minced garlic and sauté for another 45 seconds to a minute, stirring constantly. Deglaze the pan with white wine or chicken stock and simmer for about 1 1/2 minutes or until reduced by half.
4. Pour in the cream, stir well, and bring to a gentle simmer. Reduce the heat to medium-low and cook for 5-6 minutes or until the sauce thickens. Add grated parmesan cheese, flat-leaf parsley, tarragon, and adjust seasoning to taste. Mix thoroughly. Reincorporate the chicken into the sauce along with any resting juices, ensuring the chicken is well-coated. Cook for an additional minute. Remove from heat.
5. Serve in bowls or on plates, garnish with flat-leaf parsley, cracked black pepper, and parmesan cheese. Enjoy this delightful dish.
Recipe Notes –
I opted for chicken stock due to ingredient availability, but white wine can serve as a substitute.
This dish is best enjoyed fresh as reheating may cause the cream-based sauce to separate. If you intend to store it, it will keep well for 2 days in the refrigerator. I do not recommend freezing it.
While this recipe shines on its own, it pairs wonderfully with a variety of sides such as mashed potatoes, pasta, rice, and assorted vegetables.
The addition of fresh herbs and parmesan cheese is optional but enhances the flavor significantly. If fresh herbs are unavailable, dried versions can be used as substitutes. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. Be cautious with tarragon as its flavor can overpower the dish if used excessively. Adjust to your preference.
Using cream alternatives will compromise the texture and overall quality of this dish. Without cream, you may need to add flour as a thickening agent, which would alter the sauce’s consistency.
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Credit: YouTube/Chef Jack Ovens
