Polish Chicken with Mushrooms and Cream
Classic Polish Creamy Mushroom Chicken Stew
Ingredients:
4 boneless, skinless chicken thighs
Salt and pepper, to taste
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
12 oz mushrooms (cremini or white button), sliced
1 cup sour cream
1/2 cup chicken broth
1 tablespoon all-purpose flour
1 teaspoon paprika
2 tablespoons fresh parsley, chopped
1 tablespoon butter
Directions:
Season chicken thighs with salt, pepper, and paprika.
Heat vegetable oil in a large skillet over medium-high heat. Brown chicken on both sides until golden, about 4-5 minutes per side. Remove chicken and set aside.
In the same skillet, add butter and sauté onions until translucent, about 3 minutes. Add garlic and cook for another minute.
Add sliced mushrooms and cook until they release their moisture and begin to brown, about 6-8 minutes.
Sprinkle flour over mushrooms and stir well to combine, cooking for 1-2 minutes to remove raw flour taste.
Slowly pour in chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer.
Reduce heat to low and stir in sour cream until smooth.
Return chicken to the skillet, cover, and cook on low heat for 15 minutes or until chicken is fully cooked and tender.
Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: Approximately 420 kcal per serving
Servings: 4 servings
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Dive into the rich and creamy flavors of this classic Polish Chicken with Mushrooms and Cream — a comforting dish perfect for any night!
Polish Chicken with Mushrooms and Cream
Classic Polish Creamy Mushroom Chicken Stew
Ingredients:
4 boneless, skinless chicken thighs
Salt and pepper, to taste
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
12 oz mushrooms (cremini or white button), sliced
1 cup sour cream
1/2 cup chicken broth
1 tablespoon all-purpose flour
1 teaspoon paprika
2 tablespoons fresh parsley, chopped
1 tablespoon butter
Directions:
Season chicken thighs with salt, pepper, and paprika.
Heat vegetable oil in a large skillet over medium-high heat. Brown chicken on both sides until golden, about 4-5 minutes per side. Remove chicken and set aside.
In the same skillet, add butter and sauté onions until translucent, about 3 minutes. Add garlic and cook for another minute.
Add sliced mushrooms and cook until they release their moisture and begin to brown, about 6-8 minutes.
Sprinkle flour over mushrooms and stir well to combine, cooking for 1-2 minutes to remove raw flour taste.
Slowly pour in chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer.
Reduce heat to low and stir in sour cream until smooth.
Return chicken to the skillet, cover, and cook on low heat for 15 minutes or until chicken is fully cooked and tender.
Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: Approximately 420 kcal per serving
Servings: 4 servings
#polishchicken #creamychicken #mushroomrecipe #comfortfood #europeancuisine #chickenmushroom #sourcreamrecipe #homemadefood #heartymeals #easyrecipes #chickenrecipes #dinnerideas #foodie #familydinner #mushroomlover #creamycomfort #onepotmeal #weeknightdinner #savorymeals #classicrecipes
🍄🍗 Dive into the rich and creamy flavors of this classic Polish Chicken with Mushrooms and Cream — a comforting dish perfect for any night!
