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One-Pot Creamy Spinach & Mushroom Chicken

SERVES: 4 • TOTAL TIME: 45 MINUTES

Ingredients:

  • 2 tbsp olive oil

  • 6 bone-in chicken thighs

  • Salt and freshly ground black pepper

  • 500 g mushrooms

  • 3 tbsp butter

  • 2 cloves garlic, minced

  • 1 tbsp plain flour

  • 1 cup chicken stock

  • 1 cup cream

  • ½ cup parmesan, grated

  • 2 cups baby spinach

Directions:

  1. Heat olive oil in a large frying pan over medium high heat.

  2. Season chicken thighs with salt and pepper and add to pan. Cook for 5 minutes per side or until the chicken is browned. Remove chicken from pan and set aside on a plate.

  3. Add mushrooms to pan and cook, stirring occasionally for 5 minutes. Remove from pan and add to plate with the chicken thighs.

  4. Add butter to frying pan. When melted add garlic and cook, stirring for 1 to 2 minutes. Add flour and cook for a minute, before adding chicken stock and cream. Cook for 2 minutes, then add parmesan and stir to combine. Return chicken and mushrooms to the pan and reduce heat to a low simmer. Cover and cook, stirring occasionally for 15 to 20 minutes.

  5. Add baby spinach to the pan and cover with lid. Cook for a further 2 minutes or until the spinach has wilted, then stir to combine it through the sauce.

  6. Serve, with mashed potato, pasta or rice.

Download Recipe Here:

One-Pot Creamy Spinach & Mushroom Chicken
.pdf
Download PDF • 4.66MB

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