Creamy Mushroom Chicken with Roasted New Potatoes
Indulge in the velvety richness of a creamy mushroom sauce enveloping tender chicken pieces, accompanied by perfectly roasted new potatoes. This comforting dish boasts a harmonious blend of earthy and savory flavors, while the varied textures create a delightful mouthfeel.
Ingredients
- •400g leftover cooked chicken, sliced
- •250g mushrooms, sliced
- •400g new potatoes, halved
- •2 cloves garlic, minced
- •1 small onion, diced
- •200ml heavy cream
- •1 cup chicken stock
- •1 tbsp olive oil
- •1 tbsp butter
- •1 tsp thyme leaves
- •Salt and pepper to taste
- •Optional: fresh parsley for garnish
Dietary Info
Instructions
- 1
Preheat oven to 200°C (180°C fan) or Gas Mark 6. Toss halved new potatoes in olive oil, thyme leaves, salt, and pepper. Roast for 30-35 minutes or until golden and tender.
- 2
In a large skillet, melt butter over medium heat. Add onion and garlic, cooking until softened.
- 3
Stir in mushrooms and cook until softened and browned. Pour in chicken stock and bring to a simmer.
- 4
Add heavy cream to the skillet, stirring to combine. Simmer for 8-10 minutes until the sauce thickens slightly. Season with salt and pepper.
- 5
Gently fold sliced chicken into the creamy mushroom sauce, allowing it to heat through.
- 6
Serve the creamy mushroom chicken over roasted new potatoes. Garnish with fresh parsley (if using).
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