Braised Chicken in Mushroom Cream Sauce Recipe

Heat the oil in a large frying pan. Fry the thighs for 8 to 10 minutes, skin side down, until golden brown, then transfer to a casserole pot. Pour the stock over the chicken thighs in the casserole. (There should be enough stock to just cover the chicken, add a little water if necessary.) Bring the stock to a boil and then cover, leaving the lid slightly open. Braise the chicken for 30 to 35 minutes until the chicken is cooked through.

While chicken is simmering, drain oil from the pan. Melt the butter in the pan, and add the chopped onion. Sweat onion for 5 minutes until soft, but not colored. Turn up the heat, add the mushrooms, then fry for 3 minutes.

Once chickens are cooked, remove chicken pieces from the pot and transfer to a plate. Add lemon juice and zest to the remaining stock, then bring it to a slow boil. Season with salt and pepper to taste. Pour in the cream and bring to a simmer. Return the chicken along with the resting juices to the pot. Bring to a final simmer and spoon the creamy mushroom sauce over the chicken. Garnish with some chopped fresh parsley before serving.