A delicate dish, you may add white wine, although it is not necessary. Never add sour cream. Sour cream would make it taste like a stroganoff and the aim here is to taste the cream. This is a fast skillet dish and please don’t ruin it with canned mushroom soup.

4 chicken thighs
2 Tbsp olive oil
salt to taste
1/2 cup diced onions
4 cups fresh, sliced mushrooms
1/2 cup whipping cream
sprinkling of savory
2 tsp of cornstarch
2 sprigs of flat leaf parsley

• Wash and dry the chicken thighs.
• Remove skin, bone and fatty bits. Do not discard though set them aside for making stock.
• Cut each deboned thighs in two.
• Place the olive oil in a large non stick skillet.
• Add the chicken pieces and sprinkle with salt.
• Sauté the chicken pieces on medium heat until tender. Do not brown the meat.
• Add the diced onions and continue to sauté until onions for a couple of minutes.
• Add the mushrooms and cover the skillet with a well fitting lid.
• Sauté dish for two minutes and then remove the lid.
• Add the whipping cream and sprinkle with savory.
• Bring to the boil, cover and remove from heat.
• Let dish rest for 10 minutes.
• Meanwhile wash and chop the parsley leaves.
• Combine 2 tsp of cornstarch with some of the cream sauce. [it would have cooled down a bit by then.
• Stir the cornstarch mixture into the sauce and stir in the chopped parsley leaves.
• Bring to the boil and cook for 1 minute.
• Remove from heat and serve with pasta or nokedli.

Privacy & Cookies

This site uses cookies. By continuing to use this website, you agree to their use. To find out more, including how to control cookies, see here: Cookie Policy



My photo
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!