Creamy Sherry and Thyme Chicken Thighs
Creamy sherry and thyme chicken thighs. A wonderfully mouthwatering and delicious recipe. Add in wild mushrooms and you have one very special dish. Yum! | theyumyumclub.com
Ingredients
- 4 large chicken thighs, skinned, trimmed and boned
- 2 tbsp olive oil
- 2 cups wild or chestnut mushrooms Metric equivalent 250 grams
- 3 shallots, finely chopped
- 2 cloves of garlic, finely chopped
- 0.5 tsp whole grain mustard
- 1.5 tsp dijon mustard
- 4.5 fl oz white wine Metric equivalent 125 ml
- 4.5 fl oz dry sherry Metric equivalent 125 ml
- 1/2 bunch chopped fresh thyme approx. 5 tbsp
- 2 tbsp Parmesan, grated
- 6 fl oz chicken stock Metric equivalent 170 ml
- 10 fl oz thick cream Metric equivalent 290 ml
- Seasoning
Instructions
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First, gather all of the ingredients together.
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Prepare the chicken thighs by removing the skin and bones and trimming any excess fat.
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Prepare the remaining ingredients by slicing the mushrooms, finely chopping the garlic and shallots, roughly chopping the thyme and grating the parmesan.
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Heat the oil over medium to high heat and add the chicken.
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Seal and brown the chicken all over. Approximately 5-6 minutes each side. Then remove from the pan and place in a dish.
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Add the shallots and mushrooms to the pan.
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Cook the shallots and mushrooms until the mushrooms start to soften.
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Now, add the sherry and reduce down by half
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Add the garlic and cook through for around 30 seconds and then add the white wine and reduce by half.
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Next, add the chicken stock cream, mustard, 3/4 of the thyme and mix in. Then add the chicken thighs.
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Lower the heat slightly and reduce until the sauce has thickened to a consistency of your liking.
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Finally, add the parmesan and season the sauce to taste. Sprinkle with the remaining thyme and serve with rice or seasonal vegetables. Yum!
