Ingrediants:
1 Tbsp. olive oil
1.1 kg skinless chicken thighs, cut into approx 2" pieces
1 onion, thinly sliced
4 tsp crushed garlic
500 g button mushrooms, quartered
2 cups white wine (I prefer to use Sauvignon Blanc)
1/2 cup double thick cream
250ml chicken stock
1 chicken stock cube
Handful baby spinach leaves
2 tbsp cornflour, mixed with a little water to form a paste
Method:
Heat olive oil in large nonstick skillet over medium-high heat and brown chicken. Remove chicken and reserve drippings; set aside.
Cook onion with garlic in reserved drippings, stirring occasionally, until onion is tender, about 2 minutes. Stir in mushrooms and cook, stirring occasionally, until vegetables are tender, about 2 minutes.
Stir in wine and cream and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce is slightly reduced, about 3 minutes.
Stir in chicken stock. Return chicken to skillet and simmer, covered, until chicken is thoroughly cooked, about 20 minutes.
Uncover and cook for a further 10mins until sauce is slightly reduced
Stir through cornflour paste and simmer for 5 minutes
Stir through baby spinach leaves
I love to serve this with green beans and a combination of mashed sweet potato & creamy white potato but this dish also works well with rice and other greens.
This recipe serves 4.
