Creamy Chicken Thighs and Mushrooms over Mini Penne

Creamy Chicken Thighs and Mushrooms over Mini Penne

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.  

 

Ingredients:
 
 

 

  • 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.

Stir in flour until evenly distributed, then add wine, chicken stock, cream, bay leaves, chicken, and mushrooms.
Bring mixture to a simmer, reduce heat, cover pot, and simmer for two hours.
Serve over cooked penne or other pasta.

 

 

Garninsh with chopped parsley.

1 Comment

  • comment-avatar
    Ecologia May 1, 2014 (9:27 pm)

    Most pple cook creamy pasta with cream but like you, I cook mine with milk. However, I tieckhn the sauce by cooking butter with flour first, then add in milk and cook till tieckhned, then add in cooked bacon & mushrooms. This is such a quick and easy way to cook up a meal ;-)And thanks for the reminder, I’ve not cooked this for a long time.