CHICKEN THIGHS IN CREAMY THYME MUSHROOM AND LEEK SAUCE

Chicken thighs in creamy mushrooms and leeks sauce with the thyme is gives you a good plate of dinner even on a busy night. This dish doesn't even take long to cook. You can use the boneless thighs for the recipe but I personally like the bone in as the bone keeps the meat moist. I served this with the crusty roll but spaghetti would go well as well.

Serves 2

Time: 30 minutes

4 chicken thighs with bone in and skin on

Salt and pepper

2 tbs butter

1 tbs olive oil

2-3 leeks sliced thinly

1 cup sliced mushrooms 

1 tbs garlic crushed/chopped

3 tbs parmesan cheese

1 cup cooking cream

5-6 whole sprigs of thyme

Method

First, season the chicken thighs well with salt and pepper (more pepper ). Then heat the olive oil in a pan and brown the chicken thighs skin side first for about 4 minutes till they turn golden brown. Turn them and brown for 2 minutes. Remove them on a plate.

In the same pan, add the butter. Then add the leeks and mushrooms. Cook them with a pinch of salt ( salt quicken the process of softening) for 7-8 minutes. 

Add the garlic and stir for a minute.

Now add the cream and parmesan to the pan and give it a good stir. As soon as the bubbles start appearing on the edges of the pan, add in the chicken thighs, skin side facing up. snuggle the thyme springs in between and cover the pan. Let the chicken cook on low heat for 10 minutes until it is cooked through.

Serve the thighs with its creamy thyme mushroom and leek sauce with a crusty bread roll or spaghetti and a bowl of green salad leaves.