Name: Crispy thyme chicken with mushroom sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 4 part-boned chicken breasts, skin on; 10 sprigs lemon thyme; 2 cloves garlic chopped; 400g chestnut mushrooms; 142ml carton double cream

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Crispy thyme chicken with mushroom sauce

Crispy thyme chicken with mushroom sauce

Mary Cadogan

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Serves 4

Easy

Prep: 10 mins - 15 mins

Cook: 15 mins - 20 mins

A star rating of 4.7 out of 5.7 ratingsRate

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A wholesome and tasty chicken meal using only 5 ingredients

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Ingredients

Nutrition

Units:

MetricUS

4 part-boned chicken

breasts, skin on
10 sprigs lemon thyme
2 cloves garlic

chopped
400g chestnut mushrooms
142ml carton double cream

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Nutrition: per serving

kcal347
fat21g
saturates12g
carbs3g
sugars0g
fibre2g
protein35g
salt0.62g

low

Method

step 1

Set the oven to a moderate temperature (160C-180C/gas 3-4). Rub chicken with a little oil and season well with salt and freshly ground black pepper. Strip the leaves from six of the thyme sprigs and sprinkle them evenly over the chicken. Lightly dust with flour (this helps crisp the chicken).
step 2

Heat 1 tbsp olive oil in a frying pan, add the chicken skin side down and fry for 5 minutes without moving it. Then continue cooking for a further 10-15 minutes, turning regularly, until the chicken is tender and the skin crisp and browned. Remove to a plate and keep warm in the oven.
step 3

Drain almost all the oil from the pan. Add the garlic and mushrooms and cook over a high heat, tossing the mushrooms until they start to soften. Stir in the cream, the remaining thyme sprigs, and season. Simmer for a few minutes until the mushrooms are cooked, then serve with the chicken. New potatoes, and a simple green salad of Little Gems and rocket leaves lightly dressed with lemon juice and olive oil, are the perfect accompaniment.

Recipe from Good Food magazine, November 2003

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A star rating of 4.7 out of 5.7 ratings

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