One Pan Creole New Orleans Chicken with Mushrooms and Creme Fraiche

Why you will like this recipe

A classic dish for people who love exciting flavours from the American South. This straightforward recipe has a lovely soft mellow flavour without any need for heat. The beautifully blended, natural Herbs and Spices from your recipe pouch giving a true New Orleans flavour to the chicken. You will love this dish.

• 65g Pouch - $7.60   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

The natural Herbs and Spices in your recipe spice pouch will be: Sweet Paprika, Smoky Paprika, Thyme, Onion Powder, Garlic Powder, Oregano, Sumac, Basil, minimal Chilli Flakes.

When you order you will receive the spice zip lock spice pouch together with a printed hard copy of your recipe.

The 70g pouch will give approx. 6 meal servings, each with 4 people (depending on serving size)

You will need

4 x Chicken Thighs - skin on, boned

1 x Medium red onion - diced

Olive Oil

1 x Cup of button mushrooms - sliced

1 x Cup of white wine or best chicken stock

11/4 x Cup Creme Fraiche or Heavy Cream

3 x Tablespoons Lemon Juice

Salt and Black Pepper to your taste and diet

4 x Teaspoons from the Creole Herb and Spice Pouch for this recipe

Your Creole Spice Pouch will contain: Sweet Paprika, Smoky Paprika, Thyme, Onion Powder, Garlic Powder, Oregano, Sumac, Basil, Minimal Chilli

Method

Pat dry the chicken on both sides, lightly cover with olive oil and carefully rub in the blended Creole Herbs and Spicesand seasoning to your taste, from the spice pouch to both sides and refrigerate for 30 minutes before returning to room temperature.

Next in a heavy based pan with olive oil and medium heat, brown the chicken on both sides then set aside.

Then, add a little more olive oil to the pan and fry down the onions until soft then add the mushrooms to cook and soften. Next add the white wine or chicken stock to deglaze the pan - stirring to allow the alcohol to evaporate if using wine.

Then add the creme fraiche or heavy cream and mix well. Next place the marinated chicken back in the pan, add the lemon juice, taking care not to overcook the chicken.

Serve with alborio rice or your choice of rice