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‘Creamy’ Garlic Mushroom Chicken Thighs

‘Creamy’ Garlic Mushroom Chicken Thighs

OK ‘Creamy’ is bracketed as Dairy products are now off the menu due to Sue’s digestive issues. So she’s found a way around this!

Ingredients for the Thighs:-

4 Chicken Thighs
1 Tsp of Onion Powder
1 Tsp of Garlic Powder
½ Tsp of Dried Rosemary
½ Tsp of Dried Thyme
Salt & Pepper to season
2 Tbsp og Honey
2 Tbsp of Olive Oil
1 Tsp of Paprika

Ingredients for the Sauce:-

1 Tbsp of Olive based Margarine
1 Tbsp of Oil
100g of Mushrooms, sliced
4 Cloves of Garlic, minced
1 Tbsp of fresh Parsley, chopped
½ Tsp of Dried Rosemary
½ Tsp of Thyme
1 Tsp of Dijon Mustard
200ml of Almond Milk
200ml of Chicken Stock
2 Tbsp of Almonds, blitzed
Salt & Pepper to season

Method:-

(1) Combine the Garlic Powder, Onion Powder, Rosemary, Thyme, Olive Oil, Honey, Paprika and Salt & Pepper.
(2) Spoon over the Chicken evenly.
(3) Place the Chicken in a tray.
(4) Spoon over a little more Oil and place in a pre-heated over at 180c for 25 to 30 minutes, until the Chicken is cook through.
(5) Over a medium heat add the Oil & Margarine to a pan.
(6) Add the Garlic and fry for 30 seconds.
(7) Add the Mushrooms, Thyme, Rosemary and Salt & Pepper.
(8) Continue to fry until the Mushrooms have softened.
(9) Combine the blitzed Almonds to the Almond Milk and whisk into the Chicken Stock.
(10) Pour over the Mushrooms and stir until the Sauce thickens.
(11) Stir in the Mustard and Parsley.
(12) Arrange the Chicken on your plate and pour the Sauce over.


We were over-run with rather sad looking Mushrooms and had all the other ingredients. This recipe was the result and it was really good. We served ours with Bhaji style battered Garlic Mushrooms and tender stem Broccoli wrapped in Bacon.

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Turkey Bites

We finally had Sue’s family and grand children round on Friday and she got to meet her youngest grand son. We made a buffet for everybody as we had children, Vegetarians and Gluten allergy to cater for.

These were our take on Turkey Twizzers crossed with Chicken Nuggets. Intended for the younger folk we didn’t highly season them, but they went down really well all round.

Ingredients:-

Turkey Thigh meat, cut into strips
3 Eggs, beaten for an Egg wash
Plain Flour, Gluten free in our case
Salt & Pepper
Turmeric

Ex Butchers Note:- If you are working on a budget you can get a Turkey Thigh and Drummer for less than £5. Skin the Thigh and cut steaks at right angles to the bone. These can then be cut into strips and will be tender as you’ve cut through the long grain of the muscle.

Method:-

(1) Mix the Flour, Salt, Pepper and Turmeric to make your seasoned flour. The Termeric is just to give a bit of colour to the fried coating.
(2) Pre heat your fryer to 170c.
(3) Dredge the meat in batches in the seasoned flour.
(4) Dip in the Egg wash and then dredge in flour again.
(5) Fry in batches until they float and are golden brown.
(6) Drain on kitchen paper.
(7) Serve warm as part of a buffet or with chips etc. for a quick easy tea.

These remain crispy once they have cooled and are still good for a cold buffet to dip in sauces.

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