Chicken with dairy-free mushroom cream sauce
It had been so long since I’d even thought about making cream sauces (since my daughter’s allergy diagnosis 4 years ago), that it’s taken me a while to get used to the idea of having a legit dairy-free cream substitute.
For more peanut, dairy and egg-free recipes and tips, check out my Instagram at The Asian Allergy Mom.
It was a Monday, braise day here in our home, and I was absolutely craving a mushroom cream sauce, something similar to a Marsala, but without the Marsala (I already know that that would be a hard pass for the kids at the moment).
The photo doesn’t do it justice. It is so rich and creamy, and the thyme is essential. I love thyme and it adds so much to this dish.
Huge bonus: the resulting sauce is basically the best cream of mushroom soup ever. I think I will use this recipe minus the chicken to make mushroom soup in the future. It is killer.
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Chicken in dairy-free mushroom cream sauce
Serves 4
Ingredients
1/4 cup bacon or salt pork, chopped into small pieces
1 cup total of aromatics (any combination of leeks, yellow onions, garlic, shallots), chopped
2 cups mushrooms, roughly chopped
2 TBS all-purpose or wheat-free flour
1-1/2 cups chicken stock (homemade preferred)
2 sprigs fresh thyme
Salt & pepper
5 medium bone-in, skin-on chicken thighs
1/2 cup dairy-free heavy cream
Directions:
Preheat an oven to 300 degrees F and place baking rack in the center of the oven.
Heat a Dutch oven or large oven-safe skillet on the stove with medium heat. When hot, cook salt pork or bacon until crispy and some fat has rendered.
Add aromatics (leeks, yellow onions, garlic, shallots) and sautee until soft, about 4-6 minutes. Add mushrooms and continue to sautee until they start to lose their moisture. You’ll hear an increase in the sizzling sound when this happens. Sprinkle flour evenly over aromatics and mushrooms, stir to coat and sautee for another 2 minutes.
Add chicken stock and fresh thyme. Add salt and pepper to taste.
Add chicken thighs, skin side up. Sprinkle chicken skin with a bit of salt.
Bring to a boil. Then, place Dutch oven or oven-safe skillet into the oven. Set timer for 1 hour.
Remove from oven. Using tongs, places chicken pieces in a large bowl or plate temporarily. Add cream to sauce and stir to combine. Add salt to taste.
Serve with jasmine rice or a short pasta, spooning sauce over everything.
Allergens: none
