Poulet Provençal aux Champignons et Poivrons

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat.

2. 2

   Sear 600 grams of boneless, skinless chicken thighs for 4 minutes per side until golden brown, then remove the chicken from the skillet and set aside.

3. 3

   Add 1 tablespoon of olive oil to the same skillet, then add 1 medium yellow onion, finely chopped, and 300 grams of sliced red and yellow bell peppers, cooking for 5 minutes until softened.

4. 4

   Stir in 3 minced garlic cloves and 200 grams of sliced cremini mushrooms, continuing to cook for another 5-7 minutes until the mushrooms have released their liquid and browned.

5. 5

   Pour in 120 ml of dry white wine, scraping up any browned bits from the bottom of the skillet, then add 240 ml of low-sodium chicken broth and 1 teaspoon of Herbes de Provence.

6. 6

   Return the seared chicken thighs to the skillet, bring the liquid to a simmer, cover, and cook for 15 minutes, or until the chicken is cooked through.

7. 7

   Stir in 180 ml of heavy cream, along with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper, and gently simmer for 2-3 minutes until the sauce slightly thickens.