Serves 4
Ingredients
- 4 chicken thighs – bone in and skin on – seasoned with salt and pepper
- 2 knobs of butter (I equate a knob to 1 tbsp)
- 3-4 cloves of garlic, minced
- 250g button mushrooms, halved
- 1 cup chicken or vegetable stock
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ cup double cream
- ¼ cup grated parmesan
- 1 tbsp wholegrain mustard
Instructions
Preheat the oven to 200C
Melt butter in an oven-proof frypan and heat. Add chicken and brown on both sides. Remove from the pan and set aside.
Add garlic and mushrooms to the pan and cook, stirring occasionally for about 5 minutes. Stir in the stock and herbs and return the chicken to the pan. Place in the oven until completely cooked through, about 30 minutes. Set chicken aside and return the frypan to the stove top. Stir in cream, parmesan and mustard. Bring to the boil, reduce the heat and simmer until slightly reduced (~5 minutes)
Serve immediately
Serving suggestion: We love this chicken served on a bed of cauliflower rice and fresh rocket leaves