Creamy Garlic Mushroom Chicken and Potatoes

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French Country Chicken

Name: French Country Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 3
Ingredients: 5 Chicken thighs; 500 g Baby potato (or larger potatoes cut into roughly 3cm chunks); 250 g Mushroom sliced; 3 cloves Garlic cloves crushed or finely chopped; 200 ml Chicken stock; 100 ml Double cream (or use 100g cream cheese); 40 g Parmesan grated; 1 tsp Dried thyme (or mixed herbs); Salt (to taste); Black pepper (to taste); 15 ml Oil or butter; Parsley chopped (for serving) - optional

Chicken thighs with baby potatoes in a creamy garlic mushroom sauce

Tender chicken thighs and potatoes cooked in an Instant Pot with mushrooms, garlic, herbs, cream and Parmesan for a comforting one-pot dinner.

Serves 3

Prep 10 min

Cook 35 min

Total 45 min

Difficulty Easy

Start cooking Print recipe

Niki's Notes

Based loosely on a Chicken Fricassée (but with added potatoes to save the hassle of cooking them separately), I have made this countless times and it never disappoints.
It is easy enough for a weekday dinner, but the creamy garlic mushroom sauce makes it feel special enough for a dinner party too.
Tender chicken thighs, buttery baby potatoes, mushrooms, herbs, cream and Parmesan all cook together in the Instant Pot, creating a rich, comforting meal with very little fuss.
Serve it with green beans or crusty bread for mopping up every last bit of sauce.

Ingredients

Main ingredients

5 Chicken thighs
500 g Baby potato (or larger potatoes cut into roughly 3cm chunks)
250 g Mushroom sliced
3 cloves Garlic cloves crushed or finely chopped
200 ml Chicken stock
100 ml Double cream (or use 100g cream cheese)
40 g Parmesan grated
1 tsp Dried thyme (or mixed herbs)
Salt (to taste)
Black pepper (to taste)
15 ml Oil or butter
Parsley chopped (for serving) - optional

Method

Cook the chicken and potatoes

Heat the pot
Set the Instant Pot to Sauté, then add the oil or butter.

175°C (347°F)
Brown the chicken
Season the chicken thighs with salt and black pepper. Brown them for 3 to 4 minutes on each side, then transfer them to a plate.
Cook the mushrooms
Add the sliced mushrooms to the pot and cook briefly until they start to soften. Stir in the garlic and dried thyme or mixed herbs, then cook for another 30 seconds.
Deglaze the pot
Pour in the chicken stock and scrape the base of the pot well to lift up any browned bits.
Add potatoes and chicken
Add the potatoes to the pot, then sit the browned chicken thighs on top.
Pressure cook
Lock the lid and cook on High Pressure for 10 minutes.

115°C (239°F)
Release the pressure
Leave the pot to release pressure naturally for 10 minutes, then carefully release any remaining pressure.
Remove the chicken and potatoes
Lift out the chicken and potatoes and keep them warm while you finish the sauce.

Finish the sauce and serve

Make the creamy sauce
Set the Instant Pot back to Sauté. Stir the double cream or cream cheese into the mushroom sauce, then add the Parmesan.
Thicken and season
Simmer for 2 to 4 minutes, until the sauce has thickened slightly. Taste and adjust with salt and black pepper.
Return and serve
Return the chicken and potatoes to the pot, spoon the creamy mushroom sauce over everything and finish with chopped parsley if using.

Nutrition

Estimated values per serving.

Calories: 470 kcal
Protein: 29g
Carbs: 22g
Fat: 30g
Fibre: 3g