Ingredients 3 chicken thighs, skinless
2 big carrots
3 whole garlic cloves
500g of Champignons mushroom
5 sprigs of thyme
150ml of soy cream for cooking
1 tablespoon of corn flour
Salt and pepper to taste
150ml of vegetable stock
1 tablespoon of Italian Seasoning
3 tablespoons of fresh parsley
Slice the onion and mushroom into thin slices and cut the carrots into little slices as well. Leave the garlic cloves whole. We'll take them out later along with the thyme sprigs.
In a hot pan, pour 1 teaspoon of olive oil and add the seasoned chicken thighs. You want to season them with salt, pepper and Italian seasoning on both sides. Cook until they're golden brown. Take them out and leave them on a plate lined with kitchen paper to drain the excess oil.
In the same pan, add the carrots and onion. Stir fry them for 5 minutes until they soften. Add the garlic cloves, mushrooms and seasonings: salt and pepper and the thyme sprigs.
Cook for 5 more minutes and when there is no more water, add the vegetable stock. Put the chicken thighs back in the pan, cover them with veggies and cover the pan to cook on medium-low heat.
Chicken thighs cook slower, that's why you have to cook on medium-low heat.
Stir from time to time and check on the meal, to be sure it's not burning. If it needs more liquid, add more hot vegetable stock. After about 30 minutes or so, check on the meat. If it's cooked, you can add the cream.
Pour in the soy cream mixed with cornstarch (or you can use any type of cream you like), stir to combine and add parsley.
You can eat it with anything you like, from pasta, quinoa, couscous, plain or potatoes.