Creamy Valenciana-Style Chicken
A hearty and aromatic one-pot chicken dish simmered in white wine, mushrooms and cream. Pearl onions and roasted peppers bring natural sweetness to this comforting family meal that comes together in under an hour.
🛒 Ingredients
8 servings
- 8 to 10 bone-in chicken thighs
- 1 green bell pepper, diced
- 1 green bell pepper, blended into a smooth purée
- 15 pearl onions
- 1 jar of mushrooms, drained
- 1 tablespoon butter
- 1 can (200 ml) heavy cream
- 1 glass dry white wine
- 1 glass water
- Fresh or dried thyme
- 2 garlic cloves, minced and crushed
- 2 chicken bouillon cubes
- Salt and freshly ground black pepper to taste
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Directions
- 1
Melt butter in a large pot over medium heat. Brown the chicken thighs with the garlic on all sides until golden.
- 2
Add the diced bell pepper and pearl onions. Sauté together for 3 to 4 minutes, stirring occasionally.
- 3
Stir in the blended pepper purée, water and bouillon cubes. Bring to a boil, then reduce to a simmer.
- 4
Pour in the white wine, add the drained mushrooms and thyme. Cover and cook over low heat for about 20 minutes until the chicken is cooked through.
- 5
Stir in the heavy cream and cook until just bubbling. Adjust seasoning with salt and pepper and serve immediately.
💡 Chef's Tip
Serve over steamed white rice or mashed potatoes to soak up the creamy sauce. Leftovers taste even better the next day as the flavours deepen overnight.
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Same category — Poultry
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