Poulet aux Champignons et Poivrons à la Crème

Ingredients & Substitutes

Instructions

1. 1

   Season 600 grams of boneless, skinless chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat, then sear the seasoned chicken thighs for 4-5 minutes per side until golden brown, remove them from the skillet, and set aside.

3. 3

   Add 1 large yellow onion, finely diced, to the same skillet and sauté for 3-4 minutes until softened, then add 2 cloves of minced garlic and continue to cook for 1 minute until fragrant.

4. 4

   Stir in 200 grams of sliced cremini mushrooms, 1 diced red bell pepper, and 1 diced yellow bell pepper, cooking for 5-7 minutes until the vegetables have softened and the mushrooms have released their moisture.

5. 5

   Pour in 1/2 cup of dry white wine and scrape up any browned bits from the bottom of the skillet, then add 1 cup of chicken broth and 1 teaspoon of dried thyme, bringing the mixture to a simmer.

6. 6

   Return the seared chicken thighs to the skillet, reduce the heat to low, cover, and let it simmer gently for 15-20 minutes, or until the chicken is cooked through.

7. 7

   Remove the lid, stir in 1/2 cup of heavy cream and 1/4 cup of chopped fresh parsley, and cook for an additional 2-3 minutes until the sauce slightly thickens.

8. 8

   Taste and adjust seasonings if necessary before serving the Poulet aux Champignons et Poivrons à la Crème immediately with a side of rice or crusty bread.