Crispy thyme chicken with mushroom sauce

Recipe uploaded by

Mary Cadogan

0 ratings

Recipe by Mary Cadogan

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Set the oven to a moderate heat. Rub chicken with a little oil and season well with salt and freshly ground black pepper. Strip the leaves from six of the thyme sprigs and sprinkle them evenly over the chicken. Lightly dust with flour (this helps crisp the chicken).
2. Heat 1 tbsp olive oil in a frying pan, add the chicken skin side down and fry for 5 minutes without moving it. Then continue cooking for a further 10-15 minutes, turning regularly, until the chicken is tender and the skin crisp and browned. Remove to a plate and keep warm in the oven.
3. Drain almost all the oil from the pan. Add the garlic and mushrooms and cook over a high heat, tossing the mushrooms until they start to soften. Stir in the cream, the remaining thyme sprigs, and season. Simmer for a few minutes until the mushrooms are cooked, then serve with the chicken. New potatoes, and a simple green salad of Little Gems and rocket leaves lightly dressed with lemon juice and olive oil, are the perfect accompaniment.

Per serving

347 kcalories, protein 35g, carbohydrate 3g, fat 21 g, saturated fat 12g, fibre 2g, salt 0.62 g

Latest comments and suggestions

• trees0604

  14 September 2009

  trees0604 commented on this recipe

  Instead of garlic I added wine and reduced - used creme fraiche as no cream. Very good!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1301/

Your binder

Ingredients

• 4 part-boned chicken breasts, skin on
• 10 sprigs lemon thyme
• 2 cloves garlic , chopped
• 400g chestnut mushrooms
• 142ml carton double cream

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 15 mins

Cook 20 mins

Ingredients

• 4 part-boned chicken breasts, skin on
• 10 sprigs lemon thyme
• 2 cloves garlic , chopped
• 400g chestnut mushrooms
• 142ml carton double cream

Per serving

347 kcalories, protein 35g, carbohydrate 3g, fat 21 g, saturated fat 12g, fibre 2g, salt 0.62 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk