Creamy Chicken with Tomato and Herbs

Ingredients

• Boneless, skinless chicken breasts or thighs 4 chicken breasts or 8 thighs
• Olive oil 2 tbsp
• Butter 25g
• Large onion 1
• Garlic cloves 2
• Mushrooms (optional, but good for winter) 200g
• Dry white wine (optional) 100ml
• Chicken stock 200ml
• Chopped tomatoes 1 x 400g can
• Double cream or crème fraîche 150ml
• Dried thyme 1 tsp
• Fresh parsley, chopped (for garnish) 1 tbsp
• Salt to taste
• Freshly ground black pepper to taste

Method

1. Season the chicken pieces generously with salt and pepper.
2. Heat the olive oil and butter in a large frying pan or casserole dish over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove the chicken from the pan and set aside.
3. Add the chopped onion to the pan and cook for 5-7 minutes until softened. Add the minced garlic and sliced mushrooms (if using) and cook for another 3-4 minutes until the mushrooms have softened.
4. If using white wine, pour it into the pan and scrape up any browned bits from the bottom. Let it bubble and reduce by half.
5. Stir in the chopped tomatoes, chicken stock, and dried thyme. Bring to a simmer.
6. Return the seared chicken to the pan, nestling it into the sauce. Cover the pan and reduce the heat to low. Simmer gently for 15-20 minutes, or until the chicken is cooked through and tender.
7. Stir in the double cream or crème fraîche. Heat gently for 2-3 minutes until the sauce is warmed through and slightly thickened. Do not boil after adding the cream.
8. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.