Ingredients
Scale
- 6 chicken thighs
- 1½ teaspoons (9g) salt (adjust to taste)
- 1 teaspoon (3g) ground black pepper (adjust to taste)
- 2–3 teaspoons (8-12g) Creole seasoning
- 2 tablespoons (30ml) vegetable oil
- ½ cup (80g) diced onions
- ¼ cup (50g) diced celery
- 2–3 teaspoons (10-15g) minced garlic
- 1 large bay leaf
- 1–2 teaspoons (1-2g) minced thyme
- 4–6 ounces (113-170g) cremini mushrooms, sliced
- 2½ tablespoons (20g) all-purpose flour
- 2 cups (480ml) chicken stock
- ½ cup (120ml) dry white wine or chicken stock
- ¼ cup (60ml) heavy cream
- 2 medium carrots, peeled and sliced (about 1½ cups)
- 6–8 ounces (170-230g) asparagus, trimmed and sliced (about 1½ cups)
Instructions
- Wash the chicken thighs and pat them dry using a paper towel. Season the chicken with salt, pepper, and Creole seasoning.
- Heat a Dutch oven or skillet with a tablespoon of oil over medium-high heat. Add the chicken thighs skin-side up, browning for about 4-5 minutes. Flip and brown the other side for a few minutes. Remove the chicken from the pan and set it aside, optionally wiping the pan clean.
- Add another tablespoon of oil if needed, then sauté the onions, celery, garlic, bay leaf, thyme, and mushrooms, cooking until the vegetables soften, about 2-3 minutes. Stir in the flour and cook for about a minute.
- Gradually pour in the chicken stock and wine, stirring frequently until the sauce slightly thickens (4-5 minutes).
- Add the heavy cream, season the sauce to taste with salt and pepper, then return the chicken to the pan, covering it and lowering the heat to medium-low. Simmer for 12-15 minutes until the sauce thickens and the chicken is nearly cooked through.
- After removing the lid, stir in the sliced carrots. Replace the lid and continue simmering until the carrots and chicken are almost done.
- Add the sliced asparagus, cover again, and cook until the chicken reaches an internal temperature of 175-180℉ (80-85℃) and the asparagus is tender, about 7-10 minutes.
- Serve immediately alongside rice or potatoes and a fresh side salad.
Last Step:
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Adjust seasoning as needed to suit your taste.
Serve with a side of rice or crusty bread to soak up the sauce.
Feel free to substitute other vegetables based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg