Some days I like to eat low carb, and this a perfect dinner for those days! I serve potatoes for everyone else, and just some extra chicken for me. I love mushrooms, and I love cream, so this was a winner in my book.
1 tbsp olive oil or butter (or a mix)
8 chicken thighs
A small pinch of salt and pepper
12 mushrooms, sliced
1 leek, sliced
200ml chicken stock
150 g double cream
100 g peas (frozen or fresh)
A handful of basil
New potatoes, boiled, to serve
Now fry the mushrooms and leeks in the same pan for a few minutes until softened then set aside. Transfer the chicken back into the pan and pour the chicken stock over and cook on a low heat until for around 5 -10 minutes until cooked all the way through.
Next stir in the double cream, some of the basil, peas, leeks and cooked mushrooms and heat through for a couple of minutes. Garnish with basil and serve with boiled new potatoes.