Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Chicken thighs with creamy mushroom sauce recipe

1 star
2 star
3 star
4 star
5 star

33 ratings

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

If you haven't got linguine, try using spaghetti instead

Each serving contains

Energy
2515kj
602kcal 30%
Fat
33g 48%
Saturates
14g 72%
Sugars
5g 5%
Salt
1.3g 21%

of the reference intake
Carbohydrate 52.4g Protein 26g Fibre 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.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
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.