I can while many hours away trawling through Instagram looking for culinary inspiration and I love that feeling when I find it. This recipe is from Spoon Fork Bacon and its comforting, creamy and quick to make. It’s been lightened up with some yoghurt as a replacement for double cream but if you are making this for a more indulgent occasion, then absolutely go for the full-on cream version.
Heat the oven to 200, 180 fan
Place a large frying pan over a medium high heat and once its heated, add the oil.
Season the chicken with salt and pepper and add skin side down to the pan.
Sear the chicken, without moving for around 6 minutes until brown
Flip the chicken and cook for additonal 5 or 6 minutes. Remove from the pan and set aside.
Melt butter in the same pan and saute mushrooms, garlic and shallots for 3 to 4 minutes. Add thyme and continue to saute for an additional minute. Season with salt and pepper.
Deglaze the pan with the white wine, until pan is almost dry, scraping up any bits from the bottom of the pan.
Stir in mustard and stock, lower heat to medium and simmer until stock has reduced by half. Season with salt and pepper.
Stir yogurt into sauce until fully incorporated. Adjust seasonings, if needed
Nestle chicken thighs, skin-side up, into the mushroom sauce and place pan into oven for about 15 minutes or until chicken cooks through
Remove from heat and whisk in a little more stock to thin sauce, if needed. Serve