Poulet et champignons à la sauce crémeuse à l’aneth

Ingrédients

• 1 tablespoon olive oil
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• 1 pound chicken thighs (boneless and skinless, cut into 1 inch cubes)
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 12 ounce white mushrooms (cut in half)
• 1/2 cup white wine (I used Sauvignon Blanc)
• 1 cup chicken broth (low sodium)
• 2 tablespoon fresh dill (chopped)
• 1/2 cup sour cream
• 2 tablespoon butter (unsalted)
• 1 tablespoon all-purpose flour

Préparation

1. 1

   Cook the chicken. In a large skillet, heat the olive oil over medium-high heat. Generously season the chicken with salt and pepper. Add the chicken thighs and cook for about 5 minutes, until no longer pink.

2. 2

   Sauté the mushrooms. Add the onion and garlic and cook for 2 more minutes until the onion is soft. Add the mushrooms and continue cooking for about 5 to 7 minutes until the mushrooms soften and are golden brown, stirring occasionally.

3. 3

   Make the sauce. Stir in the white wine and chicken broth. Bring to a boil. Add the the dill and sour cream and stir to combine. Add the butter to skillet and stir it in to melt. In a small bowl whisk the flour with a couple ladles of the broth from the skillet.

4. 4

   Finish the dish. Pour this mixture back into the skillet, stir well and let it simmer for another 5 minutes. Taste for seasoning and adjust with salt and pepper as needed.

5. 5

   Garnish and serve. Garnish with additional dill if preferred. Serve over mashed potatoes, cooked rice, pasta or creamy polenta.