Recipe may contain gluten, peanuts, tree nuts, milk and soy.
A creamy chicken dinner fit for a king! Done in half an hour and in one pot, too. You will need some pasta or rice to soak up that lovely sauce.
1 tbsp vegetable oil
500g chicken thighs, cut into 3 pieces
1 small brown onion, finely chopped
200g swiss brown mushrooms, quartered
50g (1/3 cup) plain flour
1/2 cup white wine
250ml Massel Liquid Stock Chicken Style
300ml cooking cream
1 cup frozen peas
100g chargrilled capsicum, finely chopped
Cooked rice or fettuccini pasta, to serve
4 Method Steps
Step 1Heat oil(1 tbsp vegetable oil) in a large, deep frying pan over a medium high heat. Add chicken (500g chicken thighs, cut into 3 pieces). Cook for 3-4 minutes or until browned on all sides. Transfer to a plate.
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Step 2Add onions (1 small brown onion, finely chopped) to pan. Cook for 1-2 minutes or until softened. Add mushrooms (200g swiss brown mushrooms, quartered). Cook, stirring occasionally, for 2-3 minutes. Transfer to chicken on plate.
Step 3Heat butter (60g butter) in pan until foaming. Add flour (50g (1/3 cup) plain flour). Stir to form a paste. Cook for 1-2 minutes or until golden in colour. Add wine (1/2 cup white wine) and stock (250ml Massel Liquid Stock Chicken Style). Whisk until smooth. Whisk in cream (300ml cooking cream) (see recipe notes). Return chicken and mushrooms to pan with peas (1 cup frozen peas). Simmer, stirring occasionally, for 5 minutes. Stir in capsicum (100g chargrilled capsicum, finely chopped) and remove from heat.
Step 4Serve with cooked rice or fettuccini pasta (Cooked rice or fettuccini pasta, to serve).
If your sauce is a little too thick, simply add a little chicken stock, ¼ cup at a time, until you reach your desired consistency.