Dairy Free Creamy Chicken Thighs And Mushrooms Recipes
CREAMY GARLIC AND MUSHROOM CHICKEN THIGHS
A delicious, and relatively easy, way to make chicken thighs! It's great served over wild rice!
Provided by Kim
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.
- Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.
- Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 13.9 g, Cholesterol 93.6 mg, Fat 22 g, Fiber 1.5 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 997.6 mg, Sugar 2.4 g
DAIRY-FREE CREAMY CHICKEN THIGHS AND MUSHROOMS
Dairy-free and sugar-free, this recipe has a tasty and creamy mushroom sauce that goes well with the chicken. Serve with rice or potatoes and a salad, and dinner is done!
Provided by Bibi
Categories Chicken Thighs
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until all the fat is rendered and the bacon is crispy and evenly browned, about 10 minutes. Remove bacon from the skillet and set aside. Drain bacon slices on paper towels. Carefully pour out all the fat, except for 2 tablespoons.
- Preheat oven to 375 degrees F (190 degrees C).
- Pat chicken thighs dry, and lightly sprinkle both sides with salt and pepper to taste.
- Add seasoned chicken thighs in a single layer into the same skillet and sprinkle with Italian seasoning blend. Cook over medium-high heat until brown, about 3 minutes per side. Remove to a plate and keep warm.
- Add sliced mushrooms to the skillet and cook until they are soft. Stir in garlic and cook until fragrant, about 1 minute.
- Pour in almond milk, and adjust seasonings, if necessary. Return chicken thighs to the skillet, nestling them in and partially covering with the sauce.
- Place in the preheated oven and bake, uncovered, until internal temperature of chicken is 165 degrees F (74 degrees C), about 20 minutes.
- Combine cornstarch and cold water in a small bowl, stirring quickly, until all the lumps are gone. Stir into the sauce while it is still hot and allow the sauce to thicken slightly.
- Transfer chicken and sauce to a serving dish, crumble reserved bacon over all, and sprinkle with parsley.
Nutrition Facts : Calories 429.2 calories, Carbohydrate 4 g, Cholesterol 139.8 mg, Fat 32.1 g, Fiber 0.6 g, Protein 29.7 g, SaturatedFat 9.4 g, Sodium 299.4 mg
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