8 boneless chicken thigh fillets (ideally with the skin on)
1 chicken stock cube
1 tsp sea salt
½ tsp ground black pepper
2 tbsp vegetable oil
50g (1.7 oz) unsalted butter
400g (14 oz) mushrooms, cut into chunks
4 garlic cloves, finely chopped
3 sprigs of thyme
1 cup coconut cream
finely grated zest of 1 lemon
2 tbsp finely sliced chives
Break up the chicken stock cube and mix it with the salt. Sprinkle the mixture all over the chicken fillets. Sprinkle over the pepper. Set aside for later.
Heat the vegetable oil in a large frying pan over high heat. Add the chicken fillets (skin side down if they have skin). Let the chicken sear for 5 minutes or until golden brown. Turn the chicken over and cook for another 2 minutes. Transfer the chicken to a large plate.
Pour off all but 2 tablespoons of the chicken fat in the pan. Place the pan back onto a medium-high heat. Add the butter and when foaming add the mushrooms. Season with a pinch of salt and allow the mushrooms to sear for 2-3 minutes or until golden on the first side. Then cook, stirring, for another 3-4 minutes or until the mushrooms are golden all over. Add the garlic and stir-fry for another minute.
Toss the thyme leaves through the mushrooms. Then stir through the coconut cream. Add the chicken pieces back into the creamy sauce. Simmer for 10 minutes or until the chicken is cooked through. Sprinkle over the lemon zest and the chives and serve.