Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 11.28 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1/4 cup plain flour
- 1/2 cup thickened cream
- 50grams unsalted butter
- 1 brown onion, diced
- 1 cup continental parsley leaves (plus extra to serve)
- 100grams button mushrooms, sliced
- 2teaspoons thyme leaves, chopped
- blanched green beans, baby rocket leaves and lemon wedges (to serve)
- 1 1/2 cup chicken stock
- 2tablespoons Dijon mustard
- 2tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 100grams streaky bacon, diced
- 500grams free range chicken thigh fillets
Nutrition per serving
2480kJ / 592Cal
2480 Kilojoules or 592 Calories
29% of daily energy intake*
Protein
31.2grams
Fat
45.5grams
Carbs
15.1grams
Sugars
4.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Try this delicious, creamy chicken dish. The recipe takes tasty chicken thighs and marries them with a garlicky carbonara-like sauce.
Method
Step 1 of 4
Place flour in a large bowl and season. Add chicken, tossing to coat.Heat butter and oil in a heavy-based frying pan over high heat. Shake off excess flour from chicken, then add to pan and cook, turning halfway, for 6 minutes or until golden. Transfer to a plate.
Step 2 of 4
Reduce heat to medium, then add onion, mushroom and bacon to pan and cook, stirring regularly, for 3 minutes or until vegetables have softened. Add garlic, thyme and mustard and cook for 2 minutes or until aromatic.
Step 3 of 4
Gradually stir in stock and cream, then bring to the boil. Return chicken to pan, reduce heat to low and simmer for 10 minutes or until chicken is cooked through. Stir through parsley.
Step 4 of 4
Divide chicken and sauce among plates. Top with extra parsley and serve with green beans, rocket leaves and lemon wedges.
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