👨‍🍳 Instruktioner

1. 1

   Heat cooking oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and season with salt and pepper. Brown the chicken on all sides, then remove from the pot and set aside.

   💡 Proffstips: Browning the chicken in batches ensures a good sear.
2. 2

   Add the chopped onion, minced garlic, and chopped carrot to the same pot. Sauté until the onions are softened and translucent, about 5-7 minutes.

   ⏱️ 7 minutes
3. 3

   Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown, about 5-8 minutes.

   ⏱️ 8 minutes
4. 4

   Sprinkle the flour over the vegetables and mushrooms. Stir well and cook for 1 minute to cook out the raw flour taste.

   ⏱️ 1 minute
5. 5

   Gradually whisk in the chicken stock, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.

   💡 Proffstips: Whisking continuously prevents lumps from forming.
6. 6

   Return the browned chicken to the pot. Add the dried thyme. Cover the pot, reduce the heat to low, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.

   ⏱️ 25 minutes
7. 7

   Stir in the cream and cook for another 5 minutes, or until the sauce has thickened to your desired consistency. Adjust seasoning with salt and pepper if needed.

   ⏱️ 5 minutes

   💡 Proffstips: Do not boil after adding the cream, as it may curdle.
8. 8

   Serve hot, traditionally with sadza, rice, or mashed potatoes.

   💡 Proffstips: Garnish with fresh parsley or chives if desired.