Creamy Chicken, Pepper and Mushroom Skillet Dinner

Chickens, peppers, mushrooms, garlic and a creamy sauce - this dish needs very little introduction. It ticks the comfort food box for me and served with a heap of fresh vegetables it is almost virtuous. Almost.

I have reduced the calories significantly by using creme fraiche rather than the usual double cream and it is still delicious and creamy. I also refrained from serving over a bed of buttery mash potato - but I advise you do so if you’re not watching your calorie intake or diet.

I prepare the entire dish in one skillet too which means less washing up - win, win.

The below serves a family of four.

Creamy Chicken, Pepper and Mushroom Skillet Dinner

Here’s how;

• 3 shallots
• 2 garlic cloves
• 1 red pepper
• 1 yellow pepper
• 150g mixed mushrooms
• 6-7 chicken thighs, skin on
• Xx Creme Fraiche
• 1/2 glass white wine. I used Vina Sol as it was knocking about in the fridge - any white wine is fine
• Handful Parsley
• Salt & black pepper
• Olive oil

Firstly coat the skillet in a little olive oil and place onto a medium heat on the hob. Also preheat the oven to 180 degrees.

Now season the skin of the chicken thighs generously and place each thigh, skin down into the skillet.

Allow them to really brown and crisp up well, for about 8-10 minutes, moving around gently to stop them sticking to the pan.

In the meantime prepare the vegetables: peel and dice the shallot, mince the garlic, chop the peppers and slice the mushrooms and set aside.

Turn over each chicken thigh when satisfied they are brown and crisp enough and simply sear on the other side for a few minutes.

Now remove each thigh, and place on a plate for the moment.

Add the shallots and garlic to the pan now and allow to gently cook for a couple of minutes. Then add the peppers for another couple of minutes to carefully soften.

At this point add the white wine and make sure the heat is between medium and high - you want the alcohol to cook out, but to flavour the dish lightly.

Once the wine is sizzling away and has reduced slightly, return the chicken to the skillet and add the mushrooms. Pour over the creme fraiche and stir well to combine - it will quickly thin down to a runny sauce.

At this point generously season the dish and place it onto the middle shelf in the oven and allow it to cook for ten minutes, or until the chicken thighs are cooked right through.

Remove from the oven.

Roughly chop the parsley and scatter over the skillet before serving. Enjoy!