Creamy Thyme Chicken with Sautéed Apples and Mushrooms

Published on Tuesday, December 31, 2019 | Category: Uncategorized

Creamy-Thyme-Chicken-with-Sautéed-Apples-and-Mushrooms

With the tart sweetness of sauteed apples and the creamy texture of mushrooms, this chicken recipe is strangely exciting and soothing at the same time. We, Sri Lankans, are used to the fiery Sri Lankan chicken recipes and this chicken dish is quite the opposite.

This is a chicken dish you’ll want to devour on a rainy day when you crave for something that is altogether different. The creamy sauce and the juicy apples pair up beautifully with the tender chicken and give your classic chicken dinner a complete makeover that everyone will love.

Creamy Thyme Chicken with Sautéed Apples and Mushrooms

Total Cook Time: 30 minutes

Serves: 4

 Ingredients

  •  4 small chicken legs (about 2 lbs)
  • 3 tbsp olive oil
  • 10 oz cremini mushrooms or any mushrooms of choice, quartered
  • 1 large shallot, finely chopped
  • 2 apples, cut into 1/2-inch-thick wedges
  • 1 tbsp butter
  • 1/2 cup white vinegar
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1 tbsp Dijon mustard
  • 6 sprigs of thyme
  • Salt to taste
  • Pepper as required

Method

  • Start by preheating the oven to 375°F.
  • Next, heat two tablespoons of oil in a large oven-safe skillet on medium-high. Once the oil is hot enough, add the mushrooms and a pinch of salt and saute, tossing occasionally for about five minutes.
  • Next, add in the sliced shallot and cook for about two to three minutes, stirring occasionally until the mushrooms are golden brown. Transfer to a plate and set aside.
  • Add apples and butter to the skillet and cook for a further two to three minutes, mixing occasionally until the apples begin to turn golden brown. Transfer to a second plate and wipe the skillet clean.
  • Return the skillet to medium heat. In the meantime, rub the chicken pieces with remaining oil, season with salt and pepper according to taste, and cook for about 10 to 12 minutes, bone side up first, until browned on all sides.
  • Drain the excess fat and turn the chicken pieces skin side up. Add the white vinegar and cook for a minute and then add in the broth and thyme.
  • Return the sauteed apples to the skillet and transfer the skillet to the preheated oven. Bake for about seven to eight minutes, until the chicken is cooked through.
  • Once done, transfer the chicken pieces and apples to A plate and discard the thyme. Now return the skillet to medium heat again.
  • Whisk in the cream and mustard and then fold in the mushroom mixture. Cook until heated through, for about two minutes.
  • Serve hot with chicken and apples and additional thyme if desired.