One-Pot Creamy Mushroom Chicken

Chicken

8 large boneless, skinless chicken thighs

2 tsp olive oil (10 ml)

1 tsp onion powder (2.5 g)

1 tsp garlic powder (2.5 g)

1/2 tsp dried thyme (1 g)

1/2 tsp dried oregano (1 g)

Sea salt flakes, to taste

Cracked black pepper (about 30 cracks)

1 tbsp olive oil (20 ml)

Creamy Garlic Mushroom Sauce

1 tbsp unsalted butter (14 g)

2 small shallots, finely diced

300 g Swiss brown mushrooms, thinly sliced

Salt, to taste

6 garlic cloves, finely grated to a paste

100 ml dry white wine (or chicken stock)

300 ml thickened cream

Cracked black pepper, to taste

50 g Parmigiano-Reggiano, freshly grated (plus extra to serve)

1 g fresh tarragon, finely chopped

3 g fresh flat-leaf parsley, finely chopped (plus extra to serve)

1. Place the chicken thighs in a large mixing bowl with 2 tsp (10 ml) olive oil, onion powder, garlic powder, dried thyme, dried oregano, sea salt flakes, and cracked black pepper. Mix thoroughly until evenly coated and set aside.

2. Heat 1 tbsp (20 ml) olive oil in a large pan or pot over medium-high heat. Sear the chicken in batches for about 6 minutes per side until well browned and cooked through, then transfer to a bowl to rest.

3. In the same pan, melt the butter over medium heat, add the diced shallots, and cook for 1 minute to release the browned chicken bits without letting them colour.

4. Add the sliced mushrooms and a pinch of salt. Cook for 5 to 6 minutes until the mushrooms release their moisture, soften, and turn golden brown.

5. Stir in the grated garlic paste and cook constantly for 45 seconds to prevent it from burning.

6. Pour in the dry white wine and simmer for about 2 minutes until reduced by three-quarters.

7. Add the thickened cream and a crack of black pepper. Bring to a simmer, then lower the heat to medium-low and gently simmer for about 6 minutes until thickened and coating the back of a spoon.

8. Stir in the grated parmesan cheese, fresh tarragon, and parsley, cooking for 30 seconds until the cheese melts into the sauce.

9. Return the chicken and any accumulated resting juices to the pan. Gently stir to coat and simmer for 1 minute to reheat the chicken through.

10. Serve the chicken topped with the creamy mushroom sauce, freshly grated parmesan, chopped parsley, and cracked black pepper.