Chicken with Creamy Mushroom Sauce

Time 40 min
Difficulty Easy
Serves 4


Tegel Fresh Chicken Skinless Thighs
  • 6 Tegel Fresh Chicken Skinless Thighs 
  • 400g portobello mushrooms, sliced
  • 2 cloves garlic
  • 2 teaspoons fresh thyme leaves, plus extra to serve 
  • ½ cup white wine
  • 25g butter
  • ½ cup crème fraiche
  • ½ cup stock – chicken or vegetable


  1. Cook the Tegel Fresh Chicken Skinless Thighs in a splash of oil in a large frying pan over a high-heat for about 12 minutes, until deep golden brown and cooked through. Remove the chicken from the pan and set aside.
  2. In the same pan, fry the mushrooms until golden (you may need to do this in 2 batches as to not overcrowd the pan and allow for optimum browning). And the garlic and thyme and continue cooking for 2 minutes until fragrant. Add the wine and cook until it has mostly evaporated - around 2 minutes. Add the crème fraiche and stock and stir while bringing to a gentle simmer. Continue to simmer until reduced by about half.
  3. Return the chicken to the pan, cover and heat through for a further 1-2 minutes. Season to taste and serve with sprigs of fresh thyme.

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