Chicken in creamy mushroom sauce
Chicken and mushroom with coconut cream sauce is a beloved pairing
Ingredients
For the chicken
- 1 tbsp Coconut oil
- 4 Boneless skinless chicken thights
- 1 Medium onion
- 3 Cloves of garlic
- 250 g Mushrooms sliced
- 1 tbsp Dried rosemery
- 1 tbsp Dried oregano
- 100 ml Chicken stock
- 200 ml Coconut cream -canned
- 1 tsp Fresh parsley, chopped
For the sauce
- 3 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Peanut butter
- 1 tbsp Chilli flakes
- 1 tbsp Honey
- 1 tbsp Sesame oil
Instructions
- Heat the coconut oil in a large pan.
- Season the chicken thighs with salt and pepper, then sear the chicken thighs until browned (about 5 mins each side).
- Once browned transfer onto a plate and cover with tin foil. To the same pan, add the onion and garlic and sauté for 5 mins.
- Next add in the mushrooms and cook for another 3 mins. Add in the spices and season with salt and pepper to taste, return the chicken to the pan.
- Pour in the chicken stock and mix well. Next add in the coconut milk, reduce the heat and leave to simmer for 15 mins.
- Taste for seasoning, sprinkle fresh parsley and serve.
Notes
Key factors
- Gluten-Free
- Dairy Free
- Low Carb
- High protein
- Gluten-free (check soy sauce)
Nutrition
Serving: 4gCalories: 286kcalCarbohydrates: 5gProtein: 21gFat: 21g
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