Braised Chicken Thighs with Mushrooms and Cream Sauce | Lizzy Sirgey
Braised Chicken Thighs with Mushrooms and Cream Sauce
10 mins prepServes 4
These braised chicken thighs are so scrumptious and a great 30 minute meal! It’s my final meal in this week’s dinner series - where I used many of the same ingredients, and leftovers, to make 5 delicious and different meals!
1. Remove your chicken from the package and dry well with paper towel. Season generously on both sides with garlic powder, onion powder and salt.
2. Heat a large pan over medium high heat and add in your olive oil. Once hot, place your chicken thighs in, top side down. Cook about 5 minutes, until browned and then flip.
3. Once chicken is cooked through remove and set aside.
4. Add your onions to your pan, followed by 1/4 cup of wine. Stir and scrape any of the bits off the bottom from cooking the chicken.
5. Add in your mushrooms, herbs and gravy, stir to combine, and lower heat to medium low. Cover and let cook 6 minutes.
6. Remove lid and stir in remaining wine and heavy cream. Add your chicken thighs back into the pan and cover again. Let cook another 5 to 8 minutes.
7. Remove the lid and give it one more stir. Take out the thyme and sage sprigs.
8. Serve your chicken topped with the mushrooms, sauce and some fresh herbs for garnish.
