One-Pot Creamy Spinach & Mushroom Chicken
TOTAL TIME: 45 MINUTES
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
Heat olive oil in a large frying pan over medium high heat.
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.
Add mushrooms to pan and cook, stirring occasionally for 5 minutes. Remove from pan and add to plate with the chicken thighs.
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.
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.
Serve, with mashed potato, pasta or rice.