Need some mid-week meal inspo? This creamy chicken dish is absolutely loaded with crowd pleasing flavour, is easy to make and keeps in the fridge well for a day or two - helping you save time and food!
Serves 4-6 as a main
What you need:
Glug of olive oil
1 kg chicken thigh fillets
1 whole bulb of garlic, peeled
1 onion, finely chopped
1 cup chicken stock
½ cup white wine
½ cup heavy cream
¼ cup chopped fresh parsley
¼ cup chopped chives
2 sprigs fresh rosemary
1 tbs cumin seeds
1 tsp ground turmeric
Salt and pepper to taste
Heat olive oil in a large flat pan over medium-high heat.
Add chicken thigh fillets, skin down and season with salt and pepper.
Once the skin is brown and crispy on the sides, flip the chicken over and cook for another 3-4 minutes or until browned. Set aside.
Smash the whole cloves of garlic with the back of a knife and add to the same pan. Add the onion and cook until translucent, stirring frequently.
Add stock and wine and let simmer for about 5 minutes.
Stir in the cream and all the herbs and seasonings.
Transfer chicken back to the pan. Cover and continue to cook over low heat for 15 minutes or until the sauce is thickened to your likely. Turn the chicken halfway through cooking.
Remove from heat, season and enjoy immediately with cauliflower rice, normal rice, potatoes or vegetables.