Juicy chicken thighs with crispy skin slow-cooked in thick and creamy mushroom sauce is the ultimate easy comfort food for meš¤¤This hearty one-pot dish surely would make an ideal weekend dinner treat and a guarantee crowd-pleaserš
Serve 3-4
Ingredients you will need
600g chicken thighs
400g closed cup mushrooms, sliced
250ml single cream/soy cream
50g cheddar cheese
thyme and grated parmesan cheese, to garnish (optional)
Marinade for chicken
2 tsp salt
1 tsp ground black pepper
2 tsp garlic powder
1 tsp cooking oil
Instruction
Marinade the chicken and set for at least 15mins.
Heat a large non-stick saucepan over high heat, add the chicken with skin side down.
Cook the skin side for 6-8 mins until the skin is golden and crispy, then turn over and cook the other side for further 8 mins. Transfer to a plate. (Note: the thighs are only half-cooked at this stage*)
Add the mushrooms to the pan with double cream, cook for 2-3 minutes on medium heat.
Add the cheddar cheese and thighs back to the pan, cook for another 5 mins, then turn to low heat and cook for 10 mins more until the sauce reduce to a very thick and creamy one.
Garnish with herbs and grated cheese, serve hot and enjoy!
*I prefer to half-cook the thighs at this stage so they would have some time to absorb the favour from the mushroom sauce at the slow-cooking stageš. You may opt for full cooking the chicken by adding 3-4 mins cooking time to each side of the thighs (depends on the thickness of the thighs) then reduce the slow-cooking time.
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