• Chicken thighs - 2 per serve
  • 2 large brown onions, chopped
  • Shallots, chopped
  • 4 stalks celery, chopped
  • 1 tablespoon garlic
  • 2 zucchini, chopped
  • 4 tablespoons mustard
  • 600 milliliters cream
  • 200 milliliters sherry
  • 1 cup sliced mushrooms
  • 1 cup fresh parsley, chopped
  • Olive oil
  • Salt and pepper


  1. In a mixing jug or bowl, mix the cream and mustard and set aside.
  2. In a large frying pan, drizzle oil and fry the onions, celery, zucchini, garlic and shallots till onions start to brown.
  3. Place each of the chicken thighs onto the cooking vegetables, when sealed, turn over and do the other side.
  4. Pour over the cream and mustard sauce, followed by the sherry, salt and pepper to taste.
  5. Place the sliced mushrooms over the top and simmer for 15 to 20 minutes, turn chicken over during cooking.
  6. Sprinkle freshly chopped parsley over the top 10 minutes before serving, the sauce should thicken enough to use as a gravy.
  7. Serve with cooked rice and vegetables or a side salad.


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