Chicken and Wild Mushrooms with White Wine and Cream

01Method

1. 1

   Pat the chicken pieces dry and season on all sides with salt and pepper.

2. 2

   Warm the oil in a large non-stick skillet over medium-high heat. Sear the chicken until browned on all sides, then transfer to a plate. In the same pan, cook the shallots until they begin to soften, about 3 minutes, then add the garlic and mushrooms, stirring until the mushrooms start to release their moisture, about 2 minutes.

3. 3

   Pour in the broth and wine, then add the bay leaf and thyme. Cover and reduce to low heat, cooking until the chicken is fully cooked through, about 30 minutes, stirring occasionally. Discard the bay leaf.

4. 4

   In a small bowl, whisk the flour into the cream until smooth. Stir the mixture into the pan and cook over medium heat, stirring constantly, until the sauce thickens slightly, about 3 minutes.