Chicken with Herb Cream

The easy recipe for a refined chicken, accompanied by a herb cream.

A pack of AIA Skinless Chicken Thighs with Bone

Aromatic herbs (parsley

rosemary

sage

basil

mint

chives)

Half a white onion

15 g of butter

½ glass of white wine

100 g of cooking cream

A teaspoon of mustard

Extra virgin olive oil as needed

Salt as needed

Pepper as needed

Description

The chicken with herb cream is a perfect recipe for many occasions: you can serve it as a second course during a Sunday lunch, or even accompany it with white rice or basmati rice.

Complete and full of taste, the chicken with herb cream features the delicate Skinless Chicken Thighs with Bone: to the AIA meat are added the chopped herbs that, combined together, create a really tasty mix of flavors.

Parsley, rosemary, sage, mint, chives and basil, will be able to accompany a tasty and refined dish at the same time: here's how to prepare it.

Bone-in, skinless chicken thighs

Procedure

In a large pan, add the oil and melt the butter in it, then brown the AIA Skinless Chicken Thighs with Bone over medium heat.

Chop the onion into small pieces and sauté it with the other ingredients for a few minutes, then add the white wine and cover the pot.

Let the chicken cook for about 40 minutes over low heat. During this time, prepare the herbs that will season your recipe.

Wash parsley, rosemary, sage, mint and chives, keeping only the leaves. Chop them all into small pieces and add them to the chicken, complete with the cooking cream and the teaspoon of mustard, continue cooking for 20 minutes or until the chicken is soft - but not dry - and making sure not to let all the sauce thicken.

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