Yesterday evening, I made this glorious delicious organic thyme chicken in a creamy brown mushroom, garlic & onion sauce delicately perfumed with home-grown thyme! This is a lovely easy side dish! Check it all out! 🙂
Recipe: For 2 persons
250 gr of brown mushrooms, cleaned, each cut up thinly & then crosswise into smaller pieces
250 ml soy cream
Maldon sea salt
fresh thyme ( 8 smaller stalks, cleaned, only the green parts & no hard stems! )
a fruity evoo
250 gr organic chicken breast pieces, that are ( Dairy-Free & Gluten-Free ) cleaned & pad dry on kitchen paper, cut up into smaller pieces
To serve: Whatever you like. I served it with cooked carrot strips & cooked sweet potato rounds, cooked in Herbamare salt. MMM! 🙂
1. Take a non-stick pan & heat up on high. When hot, add a few drizzles of that fruity evoo into the hot pan. Add chicken pieces & fry on each side. When your chicken has browned on both sides, add black pepper & some sea salt. Scatter 4 smaller stalks of your fresh thyme all over your chicken in the pan. Fry until your chicken is cooked through. When ready, lift your chicken pieces out of the pan, into a bowl & place cling film over it, to keep warm & to let the chicken rest for about 5 minutes, while you make the sauce.
2. In the same pan, add some drizzles of olive oil, heat up & add garlic & onion pieces. Fry for about 2 minutes or so & add some black pepper & some fresh thyme. Now, add cut up brown mushrooms & fry until browned & cooked through. Scatter the last 4 sprigs of thyme & some sea salt over the mushrooms. Pour 250 ml of soy cream into the hot pan with the mushroom mix. Let it reduce a bit & add some seasoning. It must taste awesome & return chicken pieces to the sauce. Heat it all up again & check your seasoning for the last time. Enjoy with whatever you like! 🙂 MMM,…;)
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