A comforting dish that combines creamy chicken and potatoes with a rich mushroom sauce, perfect for weeknight dinners or special occasions.
Ingredients
Scale:
4 chicken thighs, skinless and boneless
4 medium-sized potatoes, peeled and sliced
1 cup of chopped onions
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
2 cups sliced mushrooms (button or cremini)
1 cup heavy cream
1 cup chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon soy sauce
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the chopped onions and garlic, sautéing until translucent, about 2-3 minutes.
Add the sliced mushrooms to the skillet, cooking until they are golden brown, about 5-7 minutes.
Sprinkle in the flour, stirring constantly for about 1 minute to create a roux. Gradually add the chicken broth, whisking to combine.
Stir in the heavy cream, soy sauce, thyme, paprika, and season with salt and pepper. Let the sauce simmer for 5 minutes until it thickens slightly.
In a baking dish, layer the sliced potatoes at the bottom. Place the chicken thighs on top of the potatoes, and then pour the mushroom sauce evenly over everything.
Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes or until the chicken is cooked through.
Once done, let it sit for a few minutes before garnishing with fresh parsley. Serve warm.
