Chicken with Creamy Mushroom Sauce

Mushroom infused Chicken oven roasted to perfection.

• Difficulty: Easy
• Category: Chicken, Dinner, Life Style Recipes, Light Dinners, Lunch, Meal Times, Recipes, Summer Recipes, Winter Recipes
• Cuisine: African, Boere Kos, European, Italian/USA, Mediterranean, South African
• Cooking Method: Oven, Stove Top

Ingredients

INGREDIENTS:

• 8 Chicken Thighs
• Kosher Salt ((For Taste))
• Ground Black Pepper ((For Taste))
• 2 tbsp Unsalted Butter
• 2 tbsp Fresh Parsley Leaves ((Chopped))

INGREDIENTS FOR MUSHROOM SAUCE:

• 1 tbsp Unsalted Butter
• 2 Clove Garlic ((Minced))
• 250 g Button Mushrooms ((Sliced))
• 2 tbsp Cake Flour
• 1 cup Heavy Cream
• 1/2 cup Milk
• 1/2 tsp Dried Thyme
• 1/2 tsp Dried Basil
• 1 pinch Red Pepper Flakes
• Kosher Salt ((For Taste))
• Ground Black Pepper ((For Taste))

Instructions

METHOD:

1. 1. Preheat oven to 200 degrees. Lightly coat a 22cm × 33cm baking dish with nonstick spray.
2. 2. Season Chicken Thighs with Salt & Pepper, to taste.
3. 3. Melt 2 tablespoons Butter in a large skillet over medium high heat. Add Chicken, skin-side down and sear both sides until golden brown for about 2-3 minutes per side.
4. 4. Place Chicken, skin-side up in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through for 25 to 30 minutes. Drain excess fat.
5. 5. To make the Mushroom Sauce, melt remaining tablespoon Butter in the skillet. Add Garlic and Mushrooms and cook stirring occasionally until tender and browned about 5 to 6 minutes.
6. 6. Whisk in flour until lightly browned about 1 minute. Gradually whisk in Heavy Cream and Milk, Thyme, Basil and crushed Red Pepper Flakes; season with Salt & Pepper, to taste. Cook whisking constantly until slightly thickened about 3 to 4 minutes.
7. 7. Serve chicken immediately with Mushroom Sauce garnished with Parsley, if desired.