Creamy Chicken Thighs in Mushroom Sauce – Perfect with Pasta
Ingredients
- 5 chicken thighs
- 1 teaspoon salt
- 1 teaspoon sweet paprika
- ½ teaspoons black pepper
- ½ teaspoons ground ginger
- 1 tablespoon olive oil (for the marinade)
- 1 tablespoon oil (for frying)
- 1 onion, thinly sliced (julienne)
- 1 stalk of leek, finely chopped (optional but recommended)
- 5 medium mushrooms, chopped into large pieces
- 600 milliliters chicken broth
- 2 bay leaves
- 1 sprig of fresh thyme
- Salt, to taste
- 100 milliliters cooking cream
- 2 garlic cloves, grated
- Pasta of your choice (e.g., penne or fettuccine)
For the chicken:
For the sauce:
To serve:
Instructions
- Prepare the Chicken:
- Score the chicken thighs lightly with a knife.
- In a small bowl, mix salt, paprika, pepper, ginger, and olive oil.
- Use a brush to coat the chicken thighs with the spice mixture.
- Brown the Chicken:
- Heat 1 tbsp oil in a large skillet.
- Add the chicken thighs and sear on one side until golden.
- Flip and cook the other side for a few more minutes, then remove them from the pan and set aside.
- Cook the Vegetables:
- In the same pan, add the onion and leek. Sauté for 2–3 minutes until slightly soft.
- Add the chopped mushrooms and cook for another 2–3 minutes.
- Simmer the Sauce:
- Pour in the chicken broth.
- Add salt, bay leaves, and the thyme sprig.
- Place the seared chicken thighs back into the pan.
- Cover with a lid and let it simmer for about 30 minutes on medium-low heat.
- Cook the Pasta:
- While the chicken is cooking, boil your pasta according to package instructions. Drain and set aside.
- Finish the Sauce:
- Once the chicken is almost done, remove it again temporarily from the sauce.
- Stir in the cooking cream and grated garlic.
- Return the chicken to the pan, cover, and let simmer for another 10 minutes until everything is well combined and flavorful.
Serve the creamy mushroom chicken hot, alongside a generous portion of pasta. Spoon plenty of sauce over the top.