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.