Photo by @PlatePicSample
Fountainbridge Fox Inspired Daily Special
Savour this luxurious dish reminiscent of the 'Fountainbridge Fox' with succulent chicken thighs bathed in a rich, creamy white wine and mushroom sauce. The tender chicken is perfectly complemented by the earthy mushrooms and a hint of garlic, finished with a touch of fresh parsley. This version, tailored for the home cook, brings restaurant elegance to your dining table with ease, offering a balanced harmony of flavours and textures.
⏰ Cooking Timeline
🛒 Ingredients
Main Ingredients
For the Sauce/Marinade
Aromatics & Seasonings
For Cooking
To Serve & Garnish
👨🍳 Instructions
Mise en Place
15 minBegin by preparing all your ingredients. Chop the chicken thighs into 3cm pieces, slice the mushrooms, finely chop the onion, and mince the garlic. Having everything ready before cooking ensures smooth execution.
💡 Tip: Organize ingredients in small bowls to streamline cooking.
Sauté the Aromatics
4 minHeat 1 tbsp of olive oil in a large heavy-bottomed frying pan over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant. Be careful not to brown the garlic to maintain a sweet aroma.
💡 Tip: Stir frequently to prevent sticking and ensure even cooking.
Brown the Chicken
6 minIncrease the heat to medium-high and add the remaining olive oil. Add the chicken pieces and cook, turning occasionally, until golden brown on all sides, about 6 minutes. This step seals in juices and adds flavour.
💡 Tip: Avoid overcrowding the pan to ensure proper browning.
Cook the Mushrooms
5 minAdd the butter to the pan, followed by the sliced mushrooms. Cook for 5 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture. This adds depth to the sauce.
💡 Tip: If the pan becomes too dry, add a splash of stock to deglaze.
Combine and Simmer
5 minPour in the white wine, bringing it to a simmer, and scrape up any brown bits from the bottom. Stir in the chicken stock, Dijon mustard, and Worcestershire sauce, letting it simmer for 5 minutes to reduce slightly.
💡 Tip: Use a wooden spoon to deglaze for better control.
Finish the Sauce
5 minLower the heat and stir in the double cream, thyme, salt, and pepper. Simmer gently for another 5 minutes until the sauce thickens slightly. Taste and adjust seasoning if necessary.
💡 Tip: For a thicker sauce, let it simmer a bit longer.
Rest and Garnish
5 minRemove the pan from heat and let the dish rest for 5 minutes. Sprinkle with fresh parsley before serving. This allows the flavours to meld together.
💡 Tip: Resting enhances the dish’s flavour profile.
Serve
2 minServe the chicken and sauce over cooked rice or pasta, garnished with additional parsley and lemon wedges on the side. Enjoy your restaurant-quality meal at home.
💡 Tip: For an elegant presentation, use a wide, shallow bowl.
💡 Pro Tips
- ✓ For a glossy sauce, swirl in a knob of butter before serving.
- ✓ Avoid overcooking the chicken for ultimate tenderness.
- ✓ Mushrooms should be cooked until golden to prevent sogginess.
- ✓ Prepare sauce ingredients in advance for quick assembly during cooking.
- ✓ Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop.
- ✓ Use lemon wedges as a garnish to add a zesty contrast.
📊 Nutrition Facts (per serving)
🪄 Equipment Needed
🔄 Variations to Try
🍽 Pairs Well With
This recipe was inspired by a plate submission on Plate Pic