Saturday, February 13, 2016

Braised Chicken Thighs in a Mushroom Lemon Cream Sauce

It's a cold day across most parts of Canada - I know I had to throw an extra blanket on the bed last night and I don't dare go anywhere in my house without slippers on my feet.  It's a day for staying in and being cozy with your favourite people.  And, two words:  comfort food.  There's nothing better than curling up with a steaming bowl of something gorgeous and I've got just the right recipe for you.  The kind folks at Mushrooms Canada asked me to be a guest in their kitchen again, and I knew right away I wanted to use chicken thighs because 1) They're super economical right now.  2) Bone-in and skin-on thighs have loads of flavour, perfect for braising.  And 3) Chicken + Mushrooms = Together 4 Eva.  It's a great combo, especially when you throw cream and lemon juice into the mix. The meat just falls off the bone after 40 minutes of braising and the sauce, oh man, the sauce is delicious, great served over pasta or mashed potatoes.  If you are staying in and cooking for your love bug this Valentine's weekend, you'll find the recipe here.  Light some candles, pour the wine, and let love rule.     


1 comment:

  1. This recipe is fantastic! My only suggestion is to use a Dutch oven in place of a cast iron pan (less grease splatter). Remove the chicken after braising and use the chicken broth and lemon juice to deglaze the pan. Then whisk in cream before adding the mushrooms, garlic and returning the chicken to the pan. Our entire house smelled of wonderful rosemary. This has become one of my favorite meals! Thank you for sharing.


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