Jae Frew
Recipe by : Lauren Glading
Photography by : Jae Frew
This recipe first appeared in Food magazine issue 85.
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Ingredients
Method
1.Season the chicken thighs with salt and pepper. Place a large frypan over a high heat and add the oil. Add the chicken and sear for 3-4 minutes, turning halfway through, until both sides are golden-brown. Remove the chicken from the pan and set aside.
2.Using the same pan turn down the heat to medium. Add the butter, onion and thyme, and sauté for five minutes, until softened. Add the mushrooms and cook for another 7 minutes until they start to turn golden and soften.
3.Add some more salt and a good grind of pepper. Stir, cook for 1 minute further, and add the stock and mustard. Cook for another 5 or so minutes, to thicken the sauce.
4.Add the chicken back to the pan, stir through both creams and cook, uncovered, for about 7 minutes more until the chicken is cooked through.
5.When ready to serve, remove from heat and stir in the gherkins and parsley. Serve immediately with mashedpotato or plain boiled rice.
PER SERVE: Energy: 365kcal, 1530kj Protein: 25g Fat: 25g Saturated fat: 12g Cholesterol: 147mg Carbohydrate: 10g Fibre: 1g Sodium: 530mg
Note
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