You’ll Need
600g chicken thighs, cut into chunks
250g chestnut mushrooms, sliced
1 small onion, finely sliced
2 cloves garlic, finely grated
1 tbsp olive oil
150ml double cream
50ml chicken stock
1 tsp dried thyme
1 tsp sea salt
½ tsp black pepper
To Finish
Fresh parsley
Optional but Dangerous
Garlic bread
Parmesan shavings
Crusty bread
Method
Preheat your air fryer to 190°C.
Add the chicken, mushrooms, onion, garlic, olive oil, thyme, salt, and black pepper to a foil tray or heatproof dish.
Mix thoroughly until everything is evenly coated.
Air fry at 190°C for 12–14 minutes, stirring halfway through, until the chicken is lightly browned and the mushrooms soften.
Pour in the cream and chicken stock.
Stir thoroughly.
Return to the air fryer and cook for a further 6–8 minutes until the sauce thickens and becomes silky.
Allow to rest for 1 minute before serving.
Finish with fresh parsley and parmesan if using.
Serve immediately while still bubbling hot.