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Name: Creamy Garlic and Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 8 boneless chicken thigh fillets (ideally with the s; 1 chicken stock cube; 1 tsp sea salt; 1/2 spground black pepper; 2 tbsp vegetable oil; 50 g (1.7 oz) unsalted butter; 400 g (14 oz) mushrooms cut into chunks; 4 garlic cloves finely chopped; 3 sprigs of thyme; 1 cup coconut cream; finely grated zest of 1 lemon; 2 tbsp finely sliced chives

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INGREDIENTS

8 boneless chicken thigh fillets (ideally with the s
1 chicken stock cube
1 tsp sea salt
1/2 spground black pepper
2 tbsp vegetable oil
50 g (1.7 oz) unsalted butter
400 g (14 oz) mushrooms ; cut into chunks
4 garlic cloves finely ; chopped
3 sprigs of thyme
1 cup coconut cream
finely grated zest of 1 lemon
2 tbsp finely sliced chives

INSTRUCTIONS

STEP 1

Break up the chicken stock cube and mix it with the salt. Sprinkle the mixture all over the chicken fillets. Sprinkle over the pepper. Set aside for later.

STEP 2

Heat the vegetable oil in a large frying pan over high heat. Add the chicken fillets (skin side down if they have skin). Let the chicken sear for 5 minutes or until golden brown. Turn the chicken over and cook for another 2 minutes. Transfer the chicken to a large plate.

STEP 3

Pour off all but 2 tablespoons of the chicken fat in the pan. Place the pan back onto a medium-high heat. Add the butter and when foaming add the mushrooms. Season with a pinch of salt and allow the mushrooms to sear for 2-3 minutes or until golden on the first side. Then cook, stirring, for another 3-4 minutes or until the mushrooms are golden all over. Add the garlic and stir-fry for another minute.

STEP 4

Toss the thyme leaves through the mushrooms. Then stir through the coconut cream. Add the chicken pieces back into the creamy sauce. Simmer for 10 minutes or until the chicken is cooked through. Sprinkle over the lemon zest and the chives and serve.

NOTES

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Creamy Garlic and Chicken

8 boneless chicken thigh fillets (ideally with the s
1 chicken stock cube
1 tsp sea salt
1/2 spground black pepper
2 tbsp vegetable oil
50 g (1.7 oz) unsalted butter
400 g (14 oz) mushrooms cut into chunks
4 garlic cloves finely chopped
3 sprigs of thyme
1 cup coconut cream
 finely grated zest of 1 lemon
2 tbsp finely sliced chives

STEP 1
Break up the chicken stock cube and mix it with the salt. Sprinkle the mixture all over the chicken fillets. Sprinkle over the pepper. Set aside for later.

STEP 2
Heat the vegetable oil in a large frying pan over high heat. Add the chicken fillets (skin side down if they have skin). Let the chicken sear for 5 minutes or until golden brown. Turn the chicken over and cook for another 2 minutes. Transfer the chicken to a large plate.

STEP 3
Pour off all but 2 tablespoons of the chicken fat in the pan. Place the pan back onto a medium-high heat. Add the butter and when foaming add the mushrooms. Season with a pinch of salt and allow the mushrooms to sear for 2-3 minutes or until golden on the first side. Then cook, stirring, for another 3-4 minutes or until the mushrooms are golden all over. Add the garlic and stir-fry for another minute.

STEP 4
Toss the thyme leaves through the mushrooms. Then stir through the coconut cream. Add the chicken pieces back into the creamy sauce. Simmer for 10 minutes or until the chicken is cooked through. Sprinkle over the lemon zest and the chives and serve.

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Nutrition

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Serving Size: 1 (720g)
Recipe Makes: 1

Calories: 982
Calories from Fat: 935 (95%)

Amt Per Serving		% DV

	Total Fat 103.9g	139 %
	Saturated Fat 75.4g	377 %
	Monounsaturated Fat 16.6g
	Polyunsanturated Fat 6.7g
Cholesterol 0.6mg		0 %
Sodium 2905.7mg		100 %
Potassium 798.3mg		21 %
Total Carbohydrate 17.1g		5 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 11.8g
Protein 9.4g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 982

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