Poulet aux Trois Poivrons et Champignons à la Crème

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 4 boneless, skinless chicken thighs with paper towels and season them generously with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper.

2. 2

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

3. 3

   Add 1 tablespoon of unsalted butter to the same skillet, then sauté 1 thinly sliced medium yellow onion for 3 minutes until softened, followed by 3 minced garlic cloves for 1 minute until fragrant.

4. 4

   Stir in 1 large thinly sliced red bell pepper, 1 large thinly sliced yellow bell pepper, 1 large thinly sliced green bell pepper, and 8 ounces of sliced Cremini mushrooms, cooking for 7-9 minutes until the vegetables are tender.

5. 5

   Pour in 1 cup of chicken broth, scraping the bottom of the pan to deglaze and incorporate any browned bits, then bring the mixture to a simmer for 2 minutes.

6. 6

   Whisk in 1 tablespoon of Dijon mustard and 0.5 cup of heavy cream, then return the seared chicken thighs to the skillet, nestling them into the sauce.

7. 7

   Reduce the heat to medium-low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C).

8. 8

   Stir in 1 tablespoon of chopped fresh thyme just before serving to infuse the dish with fresh herbal notes.