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
I love the way this chicken and mushrooms turned out. Pro tip, my mushrooms released a lot of water so I probably should have discarded that before adding the cream because at the end my sauce was very watery but the taste was still good. Next time I’ll know
Omg!! It was amazing!!
Let me tell you we moved to Israel 18 months ago and in the States there is cream of mushroom soup but here we don’t have that so I saw this recipe and had to make it. My husband and daughter totally loved it! Only thing I did differently was put corn starch on the chicken when frying. Everything else was the same.