Creamy Chicken Thighs
By Demeyere
Images
Ingredients
- 3 sprigs fresh oregano
- 1 onion, peeled and cut into ½-inch cubes
- 2 cloves garlic, finely minced
- 1 lb. butternut squash, peeled and cut into ½-inch cubes
- 8 ounces mushrooms, cleaned with a mushroom brush
- 1½ lb. chicken thighs (skin off and bone out)
- 2 tablespoons canola oil
- ¼ teaspoon Piment d’Espelette
- ½ cup dry white wine
- ½ cup heavy cream
- Salt & pepper
Procedure
Remove the oregano leaves from the stems. Cut roughly and set aside.
Cut the chicken thighs into 4 pieces.
Preheat a sauté pan on medium heat. Add canola oil and shortly after the chicken thighs. Sear until browned on both sides. Transfer the chicken to a metal bowl.
Add onions to the sauté pan and sweat until glazy. Add garlic and sweat for 3 to 4 minutes. Now add butternut squash, mushrooms, and Piment d’Espelette. Sauté until lightly browned.
Add white wine and reduce by half. Add cream, the browned chicken thighs and oregano leaves. Simmer until cooked. Taste and season with salt and pepper.
Serve with pasta or rice.
Tip: a little lemon juice or lemon zest enhances the flavors.
Cut the chicken thighs into 4 pieces.
Preheat a sauté pan on medium heat. Add canola oil and shortly after the chicken thighs. Sear until browned on both sides. Transfer the chicken to a metal bowl.
Add onions to the sauté pan and sweat until glazy. Add garlic and sweat for 3 to 4 minutes. Now add butternut squash, mushrooms, and Piment d’Espelette. Sauté until lightly browned.
Add white wine and reduce by half. Add cream, the browned chicken thighs and oregano leaves. Simmer until cooked. Taste and season with salt and pepper.
Serve with pasta or rice.
Tip: a little lemon juice or lemon zest enhances the flavors.
Creamy Chicken Thighs
By Demeyere
Ingredients
- 3 sprigs fresh oregano
- 1 onion, peeled and cut into ½-inch cubes
- 2 cloves garlic, finely minced
- 1 lb. butternut squash, peeled and cut into ½-inch cubes
- 8 ounces mushrooms, cleaned with a mushroom brush
- 1½ lb. chicken thighs (skin off and bone out)
- 2 tablespoons canola oil
- ¼ teaspoon Piment d’Espelette
- ½ cup dry white wine
- ½ cup heavy cream
- Salt & pepper
Procedure
Remove the oregano leaves from the stems. Cut roughly and set aside.
Cut the chicken thighs into 4 pieces.
Preheat a sauté pan on medium heat. Add canola oil and shortly after the chicken thighs. Sear until browned on both sides. Transfer the chicken to a metal bowl.
Add onions to the sauté pan and sweat until glazy. Add garlic and sweat for 3 to 4 minutes. Now add butternut squash, mushrooms, and Piment d’Espelette. Sauté until lightly browned.
Add white wine and reduce by half. Add cream, the browned chicken thighs and oregano leaves. Simmer until cooked. Taste and season with salt and pepper.
Serve with pasta or rice.
Tip: a little lemon juice or lemon zest enhances the flavors.
Cut the chicken thighs into 4 pieces.
Preheat a sauté pan on medium heat. Add canola oil and shortly after the chicken thighs. Sear until browned on both sides. Transfer the chicken to a metal bowl.
Add onions to the sauté pan and sweat until glazy. Add garlic and sweat for 3 to 4 minutes. Now add butternut squash, mushrooms, and Piment d’Espelette. Sauté until lightly browned.
Add white wine and reduce by half. Add cream, the browned chicken thighs and oregano leaves. Simmer until cooked. Taste and season with salt and pepper.
Serve with pasta or rice.
Tip: a little lemon juice or lemon zest enhances the flavors.