Chicken Thigh Recipes|Creamy Chicken Normandy-A French-Inspired Delight

Ingredients:

• 2 chicken thighs, deboned
• 120g carrots, peeled and chopped
• 70g green beans
• 100g chestnut mushrooms, chopped
• 1 white onion, finely chopped
• 2 garlic cloves, finely chopped
• 150ml white wine
• 100ml water
• 200ml double cream
• 1 bay leaf
• Olive oil
• Salt and black pepper
• 10g butter

serve 2

Instructions:

1. Remove the bones from the chicken thighs and set them aside.
2. Heat a frying pan with some olive oil over medium heat. Place the chicken thighs skin-side down and fry until the skin is crispy. Remove and set aside.
3. In a sauté pan over medium heat, add some olive oil and fry the onion, garlic, mushroom, and chicken bones until fragrant. Deglaze the pan with white wine, add the chopped carrots, and put the chicken thighs back in. Simmer for 10 minutes, then add the green beans and continue simmering for another 10 minutes.
4. Take out the cooked carrot, green beans, chicken thighs, and mushrooms, and set them aside. Pass the remaining liquid through a sieve and keep the liquid.
5. Heat the liquid until boiling, then put the mushrooms back in and add the double cream and block of butter. Simmer on low heat until the sauce becomes creamy and thicker. Put the chicken thighs back in the sauce and baste them with the sauce.
6. Meanwhile, heat another frying pan and add the block of butter. Fry the carrots until golden, then add the green beans and season with salt and pepper to taste. Serve the chicken thighs with the carrots and green beans and drizzle the sauce all over.