Creamy Mushroom Chicken with Roasted Potato Wedges

1. 1 Chicken thighspack 900 g ≈ $3.81 150 g
2. 2 Button mushrooms≈ $7.50 per kg 100 g
3. 3 Cream 20%pack 500 ml ≈ $3.00 50 ml
4. 4 Potatoes≈ $2.15 per kg 130 g
5. 5 Onions≈ $1.60 per kg 30 g
6. 6 Garlic≈ $10.00 per kg 4 g
7. 7 Dried thyme 1 g
8. 8 Olive oil 8 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 400°F (200°C). Cut potatoes⁴ into wedges, toss with half the butter², salt, and thyme.

2. Spread potatoes⁴ on a baking sheet and roast for 30–35 minutes until tender inside and golden on the edges.

3. Cut boneless chicken¹ thighs into large chunks, season with salt and black pepper.

4. Sear chicken¹ in the remaining butter² over medium-high heat for 5–6 minutes until golden and nearly cooked through.

5. Add chopped onion⁵, minced garlic⁶, and sliced mushrooms, cooking for 6–7 minutes until mushrooms soften and brown slightly.

6. Pour in cream³, simmer for 4–5 minutes until the sauce thickens and chicken¹ is fully cooked. Serve with potato⁴ wedges.