Poulet Rustique aux Pleurotes et Poivrons Doux

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.

2. 2

   Sear the 600 grams of chicken thighs until golden brown on all sides, then remove them from the pot and set aside.

3. 3

   Add the remaining 1 tablespoon of olive oil and 1 tablespoon of unsalted butter to the pot, then sauté 1 large yellow onion for 5 minutes until softened.

4. 4

   Stir in 3 cloves of minced garlic, 200 grams of torn oyster mushrooms, 1 diced red bell pepper, and 1 diced green bell pepper, cooking for 7-8 minutes until the vegetables are tender.

5. 5

   Pour in 0.5 cup of dry white wine and scrape the bottom of the pot to deglaze, then add 1 cup of chicken broth and 1 teaspoon of dried Herbes de Provence.

6. 6

   Return the seared chicken thighs to the pot, bring the mixture to a simmer, cover, and cook for 15-20 minutes, or until the chicken is cooked through.

7. 7

   Stir in 0.5 cup of heavy cream, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, letting it gently simmer uncovered for 5 minutes to slightly thicken the sauce.

8. 8

   Garnish the Poulet Rustique aux Pleurotes et Poivrons Doux with 2 tablespoons of fresh chopped parsley before serving.