This juicy dish of countermuses or chicken thighs in sauce with mushrooms that our friend of the recipesgratis amda_sin_n has brought this time, and although it does not seem very light, we are going to prepare it with healthy and simple ingredients that you will see below. Follow the step by step it proposes in your recipe and eat!
| 🚻 3 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make chicken thighs in sauce with mushrooms: |
| 3 thighs or coutters of chicken 1 tray of fresh and clean mushrooms (to taste) 2 lemons 1 pinch of ground black pepper 1 handful of nuts from Brazil or coquitos 1 pinch of ground nutmeg 1 pinch of salt 2 tablespoons of brown sugar 2 tablespoons of ground oatmeal well full 1 tablespoon of mustard dessert 2 glasses of water olive oil 2 cloves of garlic |
| ADDITIONAL CHARACTERISTICS: Average cost, stew |
Ingredients to make chicken thighs in sauce with mushrooms:
1. First we will gather all these products that we are going to add to the chicken thigh plate in sauce with mushrooms.
2. We suffer in a pot the countermuses so that a little gold are.
3. Once golden we add two glasses of water and a pinch of salt also nutmeg and pepper, we close the pressure cooker and let them cook for 15 minutes.
4. On the other hand in a pan with 3 tablespoons of oil we slightly fry the mushrooms cut into thick strips.
5. We scratch the peel of a lemon, chop the nuts of Brazil and chop very finite also the garlic. With the same oil that we had stirred the mushrooms, we removed them and took advantage of also suffering this mixture.
6. Meanwhile we squeeze the two lemons and throw the juice in a glass, in which we will dissolve two spoonfuls of brown sugar and a smaller tablespoon of mustard stirring well until everything is diluted. Now we add two soups quite full of ground oatmeal and continue stirring until they are well dissolved with all the components of the glass. Then we add water, mix everything and include it in the before.
7. We remove the sauce from the chicken jamoncitos stews slowly over low heat and we are contemplating that the sauce is thickening more and more. We will see that it takes a fairly thick texture as if it were a bechamel sauce, then we turn off the heat, remove and uncover the pot where we have the already cooked meat.
8. We take advantage of all the juice that has released the cooking of the chicken to dilute that sauce that we made, so we take it again to the fire and stirring we are mixing so that this sauce is more loose but without getting to what I know little thicker, because it remembers which should be like a cream thighs cream with mushrooms.
9. We only have to place our taste and bathe our delicious contramuses with the previous preparation, also adding our sautés.
10. Savor the chicken thighs in sauce with mushrooms with a lot of slices of bread to wet. A good care cooks and good day!
