A delicious dish of chicken thighs in a creamy mushroom sauce.
Follow the steps below to cook the desired recipe
1. Season the chicken thighs with salt and pepper.
2. Heat some butter in a large skillet and brown the chicken thighs on both sides until golden brown.
3. Clean and slice the mushrooms. Slice the leeks into thin rings and finely chop the garlic.
4. In the same skillet, sauté the mushrooms, leeks, and garlic until soft.
5. Remove the chicken thighs from the skillet and set aside.
6. Melt some more butter in the same skillet and add the flour. Stir well to create a roux.
7. Gradually add the chicken stock, milk, and sour cream, stirring constantly until a smooth sauce forms.
8. Return the chicken thighs to the skillet and pour the sauce over them. Reduce heat and simmer until the chicken is cooked through.
9. Meanwhile, cook the fettuccine according to package instructions.
10. Serve the cooked fettuccine with the sauce on plates. Garnish with fresh parsley and serve.
4 chicken thighs
Salt and pepper
250g button mushrooms
2 leeks
2 cloves of garlic
2 tbsp butter
2 tbsp all-purpose flour
500ml chicken stock
250ml milk
100g sour cream
250g dried fettuccine
Fresh parsley for garnish
