Tender chicken thighs smothered in a creamy mushroom and chicken liver sauce.
1. Preheat the oven to 375°F (190°C). 2. Heat the butter and oil in a pan over medium heat. Add the chicken thighs and garlic and cook for 2 mins on each side or until golden. 3. Remove from the pan and transfer to an oven-safe dish. Roast in the oven for about 15 minutes. 4. In the same pan, add the mushrooms and chicken liver and cook for a further 3 minutes. 5. Add the flour and mix for 1 minute until the flour has absorbed the meat and mushroom juices. 6. Gradually pour in the chicken stock and cream, stirring until it has thickened. 7. Add the fresh thyme and season with salt and pepper to taste. 8. Pour the sauce over the chicken thighs and return to the oven. Bake for a further 12 minutes or until the sauce is bubbling and the chicken is cooked through. 9. Serve with your favorite sides.
- 6-7oz (200g) chicken thighs - 1oz (30g) chicken liver - 2oz (50g) mushrooms - 2 tablespoons olive oil - 1 tablespoon butter - 2 tablespoons flour - 2/3 cup (150ml) chicken stock - ¼ cup (60ml) cream - 2 cloves garlic - 1 teaspoon fresh thyme - Salt and pepper to taste
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