Chicken And Mushroom With Creamy Tomato Sauce
Hey everyone! It’s been such a chaotic week. Filled with lots of visiting friends and family. And I managed to pull off the most fantastic surprise party for my husband Stephen’s 30th birthday without a hitch! Thank GOD!! And I’m excited to end the week by sharing this delicious recipe! Chicken and mushrooms with a creamy tomato sauce is a dish that is packed with flavor but cooks in no time. I love to use chicken thighs in my recipes as they are super juicy and flavorful. Not to mention inexpensive.
The sauce is filled with mushrooms, tomatoes, herbs, heavy cream, and cheese. And I just love me some mushrooms! Not only are they in season all year long. But they are incredibly flavorful and have this meaty texture that makes them perfect for dishes like this. Then we add a little heavy cream, cream cheese, and parmesan to turn this dish into something fantastic! I’m so ready to sit down with a big bowl of this and a glass of WATER! (Obviously, wine is out of the question right now) Hope you have a blessed weekend! Share your thoughts on the recipe in the comments below.
Chicken And Mushroom With Creamy Tomato Sauce
Six chicken thighs, boneless-skinless.
One cup chicken stock
1 tablespoon olive oil
1 tablespoon butter
One clove garlic, minced
1 teaspoon dried thyme
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon fresh basil, roughly chopped.
1 tablespoon parsley, roughly chopped. (optional)
1 cup mushrooms, cleaned and sliced.
1 cup canned diced tomatoes, drained. (I used tomatoes that mixed with green chiles for some heat!)
1/2 cup heavy cream
2 oz. cream cheese
3/4 cup grated parmesan cheese. (Plus more for topping.)
salt and pepper to taste.
Heat a large skillet over medium heat, and add in olive oil and butter. Season chicken thighs with salt and pepper to taste. Add chicken to the pan. Cook on both sides for about 5-6 minutes per side or until browned and cooked through. Transfer to a large plate or platter.
Into the hot pan add garlic, shallot, and mushroom. Cook for 2-3 minutes. Add in tomato, stock, cream, chopped parsley and both cheeses to the pan. Season with thyme, cumin, paprika, and salt and pepper to taste. Combine well and bring to a boil. Stir until it begins to thicken into a creamy sauce. About 5-6 minutes. Add chicken back into pan and coat well. Sprinkle with remaining cheese and fresh basil. Serve hot on its own or with your favorite pasta!
Happy Friday! Heres a simple to make “Turkey Chili” that will jumpstart your weekend. This recipe is full of fresh vegetables, lean turkey and full of flavor! Can you believe that the end of winter is approaching us? Which means locking up most of our hot winter meal recipes in a box until next season. I personally could eat chili or soup year round. It’s such a comforting meal to have any time of the year.
With very little preparation you just have to smell and wait while it out as it simmers away. Ground turkey is also low in sodium and a very lean meat to cook. I add in three types of beans and some crushed tomatoes. I also like to put out toppings such as cheese, sour cream, corn chips (Don’t knock it till you try it!), and even my jalapeño cornbread croutons and everyone just serves themselves. Perfect meal to end the work week. Whats your favorite version of chili? Share in the comments below.
Simple Turkey Chili:
Two tablespoons olive oil
1 pound ground turkey
1 cup chicken stock
One 28-oz can crushed tomatoes
1 15-oz can kidney beans, rinsed and drained.
One 15-oz can cannellini beans, rinsed and drained.
One 15-oz can black beans, rinsed and drained
One red bell pepper, diced.
One white onion, diced.
Two garlic cloves, minced.
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 teaspoons kosher salt. (you can use more to your taste.)
1 bay leaf
For serving: (optional)
Shredded cheese (I prefer cheddar)
Corn chips or jalapeno cornbread croutons
Heat oil in a large pot or dutch oven over medium heat. Add bell pepper, onion, and garlic. Now season with salt and pepper and cook until softened, about 5-6 minutes. Add in the turkey and seasonings making sure to break into small pieces. Cook until no longer pink and cooked through.
Add beans, stock, and tomatoes, reduce heat to low. Allow it to simmer for about 25-30 minutes until the flavors have developed. Discard bay leaf before serving.
This dish pairs well with my Jalapeno cornbread croutons. Click the link for the recipe.
I LOVE to try and recreate moments. I’m big on nostalgia. This past January we were in Miami and a couple of friends of mine took me to an incredible Cuban restaurant. My mom is Jamaican and Chinese, so I grew up with a ton of flavors in our kitchen very similar to that of Cuban food! Anyway, the girls had me try Ropa Vieja for the first time. It was incredible! The flavors were perfect, the meat was tender and the rice and beans balanced out the meal. 3,000-ish miles back to the west coast and I couldn’t stop dreaming about and salivating over this dish! I did a little research and found what I thought to be a good recipe. Went to the groceries, got my lovely pot out and started cooking and experimenting… It turned out perfect! The robust tomatoey flavor, tender beef, bite of the pepper and onions were unmatched! The cumin gave it that Cuban flare. I’ll stop rambling now, but it was perfection.
Here are a couple of pictures of my cooking process. If You’re feeling adventurous, or like you need to escape to somewhere warm and flavorful you can try the recipe and conquer this dish by clicking HERE. Enjoy!!!
Note*** I did add about 2 TBS of brown sugar to the recipe. It brought out the flavors a bit more.