Creamy chicken with lemon and rosemary

4 servings Prep: 1 hr
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Rich and creamy, ready-in-an-hour chicken thighs can be served with cauliflower rice or roasted veggies.

By Food24 November 07 2016
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Ingredients (14)

olive oil — to drizzle
4 chicken thighs
salt and freshly ground black pepper
1 tbsp butter
1/2 onion — finely chopped
1 tsp garlic — crushed
100 g mushrooms — sliced
100 g bacon — diced
1 tbsp flour
2 tsp fresh rosemary — finely chopped
1/4 cup marsala
2 tbsp lemon juice
300 ml chicken stock
1/2 cup cream
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Heat a drizzle of olive oil in a griddle pan. Season the chicken thighs with salt and pepper and cook over a high heat to brown on both sides. Leave them for a good few minutes so that they are well browned, then set aside.


Melt the butter in a deep saucepan over a medium heat. Sauté the onion and garlic, then add the mushrooms and bacon. Cook for a few minutes before stirring in the flour and rosemary.

Stir in the masala wine and lemon juice. Add the chicken stock and cream and stir to combine.

Add the chicken thighs back to the pan. Bring to the boil, then reduce the heat and allow to simmer for about 30 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through. The chicken can be turned over halfway through.

Check the seasoning then serve with rice, potatoes or roasted veggies.

Reprinted with the permission of Cupcakes & Couscous. To see more click here.


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