Chicken thighs with creamy mushroom sauce recipe
Created by The Tesco Recipes team
Try something different for dinner this weekend with this creamy chicken thighs recipe. Crispy-skinned chicken thighs are simmered with mushrooms in stock and white wine, before cream and fresh parsley are added to create a luxurious pasta sauce for a restaurant-worthy dinner idea.
See method- Serves 4
- 10 mins to prepare and 40 mins to cook
- 602 calories / serving
Ingredients
- 1 tbsp olive oil
- 4 chicken thighs, skin on and bone in
- 15g butter
- 1 onion, finely chopped
- 1 garlic clove, peeled and crushed
- 250g chestnut mushrooms, finely sliced
- 150ml white wine (optional)
- 1 chicken stock cube, made up to 650ml
- 250g linguine, broken in half
- 200ml single cream
- 1 tbsp freshly chopped parsley
Each serving contains
- Energy
- 2515kJ 602.0kcal
- Fat
- 33g
- Saturates
- 14g
- Salt
- 1.3g
- Sugars
- 5g
of the Reference intake
Carbohydrate 52.4gProtein 26.0gFibre 2.8g
Method
- Heat the oil in a large nonstick frying pan over a medium heat. Add the chicken thighs and fry for 12 mins, turning halfway, until golden and crisp on both sides. Transfer to a plate.
- Heat the butter in the pan, then add the onion and cook for 5-8 mins until soft. Stir through the garlic and fry for a further minute.
- Add the mushrooms and fry for 5 mins until golden and beginning to crisp at the edges. Season with pepper and pour over the white wine, if using. Bring to the boil and cook for 30 secs to reduce.
- Stir through the stock and linguine. Return the chicken and any resting juices to the pan, then cover with a lid and simmer gently for 15 mins until the pasta is cooked and the chicken is cooked through.
- Remove the chicken from the pan and set aside. Add the cream and half the parsley to the pasta and toss well to coat. Cook for 1 min to heat through, then divide between 4 plates, top with the chicken thighs and scatter with the remaining parsley.
- See more Chicken recipes
