Description
A comforting and hearty dish combining tender chicken thighs with vibrant vegetables, perfect for family dinners.
Ingredients
- 4 chicken thighs
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Arrange the chicken thighs in a large casserole dish and season with salt and pepper.
- Sauté the onion, carrots, and garlic in a skillet until softened, then add the mushrooms and cook for 2-3 minutes.
- Stir in the chicken broth, heavy cream, and thyme, bringing to a simmer.
- Pour the vegetable mixture over the chicken in the casserole dish.
- Cover with foil and bake for 40-45 minutes or until the chicken is cooked through.
- Remove the foil and bake for an additional 10-15 minutes to brown the top.
- Garnish with fresh parsley before serving.
Notes
For a creamier texture, adjust the ratio of chicken broth to heavy cream as desired.
