Crispy boneless chicken thighs in a thick and creamy mushroom sauce with spinach garlic and herbs is the weekday meal everyone loves!
This dairy-free, creamy chicken, mushroom and coconut recipe it's also healthy and at the same time is guaranteed to be a family favourite.
Serve ιτ over rice, noodles or jacket potatoes and it will be one of the best ways to enjoy boneless chicken thighs!
PACKED with flavour, this sauce is everything! Start with white mushrooms and turn them into the best sauce for your chicken! Of course any kind of mushrooms is fine to use.
INGREDIENTS:
2 tbsp olive oil
4 boneless skinless chicken thighs or breasts
1 medium-sized yellow onion, finely chopped
2 cloves garlic
500 gr white mushrooms chopped
1 bunch of spinach
2 cups chicken broth
1 cup full-fat canned coconut milk
1/2 cup red dry wine
1 tbsp stone ground mustard
1 tsp grated ginger
1/4 tsp sea salt, to taste
½ tsp black pepper, to taste
INSTRUCTIONS:
In a large non-stick frying pan, heat 1 tablespoon of the oil over medium-high. Add chicken. Cook for 5 minutes, turning, until browned. Remove from pan
In the same pan, add remaining oil with onions and garlic. Cook for 3 minutes, stirring several times. Add mushrooms, ginger and mustard and cook a further 2 minutes
Add the spinach, season with salt and pepper to taste and cook for 2 more minutes stirring occasionally.
Add wine and cook for 5 more minutes.
Add coconut and reduce heat to low
leave to simmer for 5 more minute and return chicken to pan adding some extra freshly ground pepper
Cook for 5-8 minutes, stirring occasionally
Serve it on a bed of plain rice or any side dish you prefer (noodles, vegetables or a jacket potato)
There’s nothing like a quick and easy chicken recipe to whip up and have on the table in less than 30 minutes!
TIPS:
1) If using chicken breasts, slice them in half to create thinner cutlets.
2) If you cook using wine, add ⅓ cup dry red or white wine. Both work perfect. It's up to your preferences.
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