You’ll Need
For the Chicken
600g chicken thigh fillets, cut into bite-sized chunks
1 tbsp olive oil
1 tsp garlic granules
1 tsp onion granules
1 tsp sea salt
1 tsp freshly cracked black pepper
½ tsp smoked paprika
For the Pots
250g chestnut mushrooms, sliced
1 small onion, finely sliced
2 garlic cloves, finely grated
Creamy Pepper Sauce
200ml double cream
150ml chicken stock
1 tsp Dijon mustard
40g grated Parmesan
1 tsp cracked black pepper
1 tsp cornflour (optional, if you prefer a thicker sauce)
Optional but Dangerous
Fresh parsley
Crusty bread
Buttered mashed potatoes
Steamed green beans
Method
Preheat your air fryer to 190°C.
Toss the chicken with the olive oil, garlic granules, onion granules, smoked paprika, salt and black pepper.
Place the chicken into a foil tray or heatproof dish along with the mushrooms, onion and grated garlic.
Air fry for 10 minutes, stirring halfway through.
Meanwhile, whisk together the double cream, chicken stock, Dijon mustard, Parmesan and cracked black pepper.
Pour the sauce over the chicken mixture and stir gently.
Return to the air fryer and cook for 10–12 minutes at 180°C, stirring once halfway through, until the chicken is fully cooked and the sauce is rich and creamy.
If you prefer a thicker sauce, stir the cornflour into a splash of cold water and mix it into the sauce during the final 3 minutes of cooking.
Finish with fresh parsley before serving.
Serve immediately with crusty bread, mashed potatoes or simply enjoy it straight from the pot.