Creamy Garlic Chicken Thighs

with Mushrooms and Green Beans

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low-carb
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low-carb
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Instructions

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1 Prep

Clean the mushrooms with a cloth or kitchen paper (don't wash them). Quarter the mushrooms. Peel and trim the garlic cloves (don't chop them). Grate the Parmesan. Boil the measured water and dissolve the chicken stock cube in it.

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2 Fry chicken

Heat a pan over a high heat with a drizzle of oil (for 3 or 4 people, use two pans). Once hot, add the chicken thighs skin-side down (see pro tip) with a pinch of salt. Fry for 8-10 min until well browned. Flip and cook for 5 min further. Transfer the chicken to a plate and return the pan to a medium-high heat. 

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3 Fry mushrooms

Add a drizzle of oil to the pan and add the mushrooms. Fry for 6 min until browned and starting to crisp. Add the whole garlic cloves and cook for 2 min further.

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4 Simmer

Return the fried chicken to the pan. Add the black pepper, paprika, chicken stock and cream. Cover the pan with a lid, reduce the heat to low and simmer for 15 min or until the chicken is cooked through. Finally, stir in the grated Parmesan.

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5 Boil green beans

Meanwhile, trim the green beans. Cook the green beans in a pot of salted boiling water for 4-5 min or until tender. Drain once cooked.

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6 Serve

Chop the chives finely. Divide the chicken, garlic mushroom sauce and green beans among plates. Garnish with the chopped chives.

Tips for fussy eaters

Chop the cooked chicken into skinless, boneless pieces. Serve with pasta or mashed potatoes and a few spoonfuls of the creamy sauce.

Pro tip

Always fry the chicken skin-side down first. The fat from the skin will coat your pan so that the other side doesn't stick to it.

Winner, winner, chicken dinner!

Cooking Time: 35 min

Cals 949 · Prot 58 · Carbs 17 · Fat 73

Ingredients

Number of people

Chicken

Skin-on, bone-in chicken thighs 600 Grams
Mushroom 250 Grams
Garlic cloves 5 Pieces
Parmesan 30 Grams
Water 100 ML
Chicken stock cube 0.5 Pieces
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Paprika powder 2 Grams
Cooking cream 100 ML

Side

Green beans 250 Grams

To serve

Fresh chives 15 Grams

Winner, winner, chicken dinner!

Cooking Time: 35 min

Cals 949 · Prot 58 · Carbs 17 · Fat 73

Instructions

photo

1 Prep

Clean the mushrooms with a cloth or kitchen paper (don't wash them). Quarter the mushrooms. Peel and trim the garlic cloves (don't chop them). Grate the Parmesan. Boil the measured water and dissolve the chicken stock cube in it.

photo

2 Fry chicken

Heat a pan over a high heat with a drizzle of oil (for 3 or 4 people, use two pans). Once hot, add the chicken thighs skin-side down (see pro tip) with a pinch of salt. Fry for 8-10 min until well browned. Flip and cook for 5 min further. Transfer the chicken to a plate and return the pan to a medium-high heat. 

photo

3 Fry mushrooms

Add a drizzle of oil to the pan and add the mushrooms. Fry for 6 min until browned and starting to crisp. Add the whole garlic cloves and cook for 2 min further.

photo

4 Simmer

Return the fried chicken to the pan. Add the black pepper, paprika, chicken stock and cream. Cover the pan with a lid, reduce the heat to low and simmer for 15 min or until the chicken is cooked through. Finally, stir in the grated Parmesan.

photo

5 Boil green beans

Meanwhile, trim the green beans. Cook the green beans in a pot of salted boiling water for 4-5 min or until tender. Drain once cooked.

photo

6 Serve

Chop the chives finely. Divide the chicken, garlic mushroom sauce and green beans among plates. Garnish with the chopped chives.

Tips for fussy eaters

Chop the cooked chicken into skinless, boneless pieces. Serve with pasta or mashed potatoes and a few spoonfuls of the creamy sauce.

Pro tip

Always fry the chicken skin-side down first. The fat from the skin will coat your pan so that the other side doesn't stick to it.

Ingredients

Number of people

Chicken

Skin-on, bone-in chicken thighs 600 Grams
Mushroom 250 Grams
Garlic cloves 5 Pieces
Parmesan 30 Grams
Water 100 ML
Chicken stock cube 0.5 Pieces
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Paprika powder 2 Grams
Cooking cream 100 ML

Side

Green beans 250 Grams

To serve

Fresh chives 15 Grams
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