Creamy Chicken Mushroom Sauce

A Perfect Balance of Comfort and Elegance

This Creamy Chicken Mushroom Sauce is the epitome of indulgence. Tender chicken thighs seared to perfection, earthy chestnut mushrooms, and a creamy sauce with a subtle kick of Scotch bonnet pepper make for a dish that’s as comforting as it is impressive. Pair it with crispy, buttery pan-fried potatoes or your favourite side for a complete, satisfying meal.

Ingredients:

  • Chicken Thighs: 4-6, cleaned and patted dry

  • Avocado Oil: 2 tablespoons (or your preferred cooking oil)

  • Chestnut Mushrooms: 200g, sliced

  • Garlic: 3 cloves, minced

  • Onion: 1 medium, finely chopped

  • Scotch Bonnet Pepper: ½, finely chopped (deseeded for less heat)

  • Red Wine (or Water): ¼ cup (optional but recommended)

  • Black Pepper: To taste

  • Salt: To taste

  • Paprika: 1 teaspoon (optional, for seasoning the chicken)

  • Double Cream: 1 cup (adjust to your desired creaminess)

  • Fresh Thyme: For garnish

Serving Suggestions

  • With Pan-Fried Potatoes: Crispy, golden potatoes complement the creamy sauce beautifully.

  • Rice or Couscous: Serve over fluffy rice or couscous for a hearty meal.

  • Vegetable Medley: Pair with steamed broccoli, green beans, or sautéed spinach for a balanced plate.

Tips & Notes

  • For extra depth of flavour, marinate the chicken thighs for 30 minutes before cooking.

  • Adjust the amount of Scotch bonnet pepper for your desired heat level.

  • Substitute double cream with coconut cream for a dairy-free twist.

Rich, creamy, and packed with layers of flavour, this Creamy Chicken Mushroom Sauce is a versatile dish perfect for any occasion. Whether for a weeknight dinner or a special gathering, it’s a surefire way to impress. Enjoy!

Instructions

1. Prepare the Chicken:

  • Season the cleaned and dried chicken thighs with salt, black pepper, and a dash of paprika for a deep, flavourful base.

2. Sear the Chicken:

  • Heat 2 tablespoons of avocado oil in a large pan over medium-high heat.

  • Sear the chicken thighs for about 5 minutes on each side until golden-brown. Remove from the pan and set aside.

3. Sauté the Aromatics:

  • In the same pan, add the chopped onions and minced garlic to the chicken juices.

  • Season with a pinch of salt, black pepper, and the finely chopped Scotch bonnet pepper.

  • Sauté until the onions are soft and translucent.

4. Cook the Mushrooms:

  • Add the sliced chestnut mushrooms to the pan and stir to combine with the aromatics.

  • Pour in ¼ cup of red wine (or water) and cover the pan with a lid. Let it simmer for 3-5 minutes to enhance the flavours.

5. Create the Creamy Sauce:

  • Lower the heat and stir in the double cream, adjusting the amount to your preferred consistency.

  • Return the seared chicken thighs to the pan, ensuring they are fully coated in the sauce.

  • Simmer for an additional 5 minutes, allowing the sauce to thicken and the chicken to cook through.

6. Garnish and Serve:

  • Garnish with fresh thyme for an aromatic finish.

  • Serve hot over crispy, buttery pan-fried potatoes or your preferred side dish.