Creamy Mushroom Chicken Thighs
- Chicken thighs 4 oz
- Onion 1 hfl
- Cream 70 hfl
- Chicken stock 60 ml
- Butter 20 g
- Vegetable oil 3 tbs
- Mushroom 7 pce
- Spinach 1 hfl
- Asparagus 4 pce
- Garlic 4 clv
- Salt 4 pin
- Garlic powder 1 tbs
- Pepper 1 pin
- Fresh Thyme 1 bch
- White wine 120 ml
- Basmati rice 120 g
- Parsley 1 hfl
- Lemon 3 pce
Clean the chicken thighs and cut off the excess fat. Add 1 tbs of vegetable oil and the butter to a skillet. Season the chicken with salt and pepper. Pan-fry the chicken thighs skin down for approximately 3-4 minutes then flip the chicken.
Remove the chicken from the skillet. Chop the onions finely and add them to the pan along with the roughly cut mushrooms, garlic and the vegetable oil. Fry them together for about 3-4 minutes or until the onions turn translucent.
Add the white wine to the onion mix along with the 1 tsp of salt, pepper, fresh thyme, and garlic powder. Place the pan-fried chicken thighs in the pan and add the chicken stock, lemon slices, and the cream.
Cover the pan with a lid and slow cook everything together on low heat for approximately 30 minutes. Into 20 minutes add in some roughly chopped asparagus and a large handful of spinach.
Take a small saucepan, add in 1 tbs of vegetable oil along with the rice and just enough water that it would cover the rice. Boil until 98% of the water is boiled off. Once that happens turn the gas off and cover the rice with a lid. This will help the excess water to absorb into the grains.
Chop some fresh parsley as garnish. When the 30 minutes is up check on the chicken and serve it with rice.