Creamy Chicken Thighs and Mushrooms over Mini Penne
I was given Dave’s Dinners as a Christmas gift last year, and I love so many of the recipes it contains. This one is incredibly easy, just brown the chicken thighs, toss all of the ingredients together and wait a couple of hours until the meat is falling off of the bone.
- 3 Tbsp vegetable oil
- 2 lbs. chicken thighs, skin and fat removed
- Salt and fresh-ground pepper
- 1 medium onion, chopped
- 3 celery stalks, sliced
- 1/4 c. flour
- 1 c. white wine
- 4 c. chicken stock
- 1 c. heavy cream
- 2 large bay leaves
- 12 oz. mushrooms (I used Criminis and Baby Bellas)
- 1 lb. cooked penne
- Handful of chopped parsley for garnish
Heat oil in a large pot over medium-high heat.
Season chicken liberally with salt and pepper.
Add chicken and brown on both sides, remove, and set aside.
Add onion and celery, and saute for five to seven minutes until softened.
Garninsh with chopped parsley.