Creamy Mushroom Chicken Skillet

Method

1. 1

   Season the chicken

   Pat the chicken dry and season all over with half the salt and the pepper; allow 5 minutes at room temperature while preparing the pan.

2. 2

   Sear the chicken

   Heat 1 tablespoon oil in a large deep frying pan over medium-high heat for 1 minute until shimmering. Sear chicken in uncrowded batches for about 4 minutes per side, until deeply browned; transfer to a plate.

3. 3

   Brown the mushrooms

   Add the remaining oil and mushrooms in an uncrowded layer, working in batches if needed. Cook over medium-high heat for 6 to 8 minutes per batch, stirring occasionally, until deeply golden and their liquid has evaporated.

4. 4

   Soften the aromatics

   Add the onion and cook over medium heat for 4 minutes, stirring, until softened. Add the garlic and thyme and cook for 1 minute, until fragrant.

5. 5

   Cook the flour

   Stir in the flour and cook over medium heat for 1 minute, until no dry flour remains.

6. 6

   Make the sauce

   Gradually pour in 250 ml stock, scraping up browned bits, then stir in the mustard, cream and remaining salt. Simmer over medium heat for 3 minutes, stirring, until smooth; add extra stock if needed for a pourable sauce.

7. 7

   Finish the chicken

   Return the chicken and plate juices to the pan. Simmer gently for about 8 to 12 minutes, turning once, until the thickest part of every thigh reaches 74°C (165°F); temperature, not time, determines doneness.

8. 8

   Season and serve

   Taste the sauce and adjust seasoning over low heat for 1 minute, until warmed through; loosen with a splash of stock if it has thickened too much, then scatter with parsley and serve.

Tips

• Use a wide pan and leave space around the chicken and mushrooms; crowding causes them to steam rather than brown.
• Choose thighs of similar thickness, about 2 to 3 cm at the thickest point, so they cook at a similar rate.
• Check the thickest part of each thigh with a food thermometer; the chicken is done at 74°C (165°F).
• The sauce thickens as it simmers; gradually add extra stock until it reaches your preferred consistency.

Swaps

• Cremini mushrooms can replace brown cup mushrooms.
• Use 1 teaspoon dried thyme in place of the fresh thyme, adding it with the garlic.
• Chopped chives can replace the parsley.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of stock or water if the sauce needs loosening.