Cooking chicken couldn’t be easier. However, as practice shows, the most difficult thing is not to cook, but to find an idea and a recipe. To make your life a little easier, we have prepared for you a very simple, but always an appropriate recipe for chicken thighs in a creamy sauce with tomatoes and mushrooms. Find 40 minutes to cook in your busy schedule and you will have 4 servings of an unrealistically delicious dinner.
You will need:
- 1 kg of chicken thighs (in our stores the price for 1 kg of pickled thighs is $6 per kg)
- cream 250 ml, fat 33%
- champignons 150 g
- cherry tomatoes 150 g
- 4 cloves of garlic
- butter 15 g
- dill 15 g
- corn starch 0.5 tsp
- Provencal herbs
Cooking method:
- Wash and dry chicken thighs (if you bought ready-made pickled thighs in our stores, just take them out of the package, do not rinse).
- Sprinkle cornstarch on your thighs to coat them lightly. This will help keep the chicken crisp and retain as much juice as possible inside the chicken.
- Heat a skillet and add butter and garlic. To give the garlic all its aroma, press it down with a knife or spatula and immediately put it in the heated butter little.
- Fry the thighs in butter. Fry until a crust appears. While the chicken is cooking, preheat the oven to 180 ℃.
- Put the fried thighs on a baking sheet and bake in the oven for 20 minutes without covering with foil.
- Meanwhile, fry the mushrooms in the pan where the chicken was fried. As soon as you notice that the mushrooms are ready, add the cherry halves and fry over high heat. This will help preserve their juice, but at the same time fry until golden brown.
- Then reduce the heat and add the cream to the cherry mushrooms. Add a pinch of Provencal herbs immediately. You will notice how the cream begins to thicken. As soon as the liquid is of such consistency as sour cream, turn it off. The cream will thicken in the hot skillet for a while unless you pour it into a separate bowl.
- When the thighs are cooked, you can transfer them to the sauce. Let them sit in the cream for another 5-7 minutes to absorb the fat.
- Next, place the thighs on a plate and eat while still hot until the sauce flows smoothly into pieces.
A few useful tips
- Chicken thighs are perfect with mashed potatoes, pasta, or fresh bread that can be soaked in the sauce.
- Thyme, rosemary, or parsley can be used in place of Provencal herbs.
- Do not try to replace the cream with 33% fat, because with a lower percentage of fat, the cream will not thicken during heating and will most likely simply stratify.
