Cream Chicken with Lemon and Rosemary

Rich and creamy, ready-in-an-hour chicken thighs can be served with cauliflower rice or roasted veggies.

Ingredients

  • a drizzle of olive oil
  • 4
    chicken thighs (about 600g)
  • salt and pepper
  • 1
    Tbs
    butter
  • 1/2
    onion, finely chopped
  • 1
    tsp
    crushed garlic
  • 100
    g
    mushrooms, sliced
  • 100
    g
    diced bacon
  • 1
    Tbs
    flour
  • 2
    tsp
    very finely chopped rosemary
  • 1/4
    c
    masala wine
  • 2
    Tbs
    lemon juice
  • 300
    ml
    chicken stock
  • 1/2
    c
    cream

    Method

Heat a drizzle of olive oil in a griddle pan. Season the chicken thighs with salt and pepper and cook over a high heat to brown on both sides. Leave them for a good few minutes so that they are well browned, then set aside.

Melt the butter in a deep saucepan over a medium heat. Sauté the onion and garlic, then add the mushrooms and bacon. Cook for a few minutes before stirring in the flour and rosemary.

Stir in the masala wine and lemon juice. Add the chicken stock and cream and stir to combine.

Add the chicken thighs back to the pan. Bring to the boil, then reduce the heat and allow to simmer for about 30 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through. The chicken can be turned over halfway through.

Image result for creamy chicken with lemon and rosemary

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