Chicken thighs in a light cream sauce with mushroom rice pilaf.
320 gChicken thighs
70 gCream
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25 gButter
120 gMushrooms
80 gCarrot
80 gOnion
0.5 cupRice
1.75 cupsChicken Broth
To tasteSalt
To tasteBlack Pepper
Season chicken thighs with salt and black pepper.
Brown chicken in butter for 6 minutes.
Add onion, carrot, and mushrooms, then cook for 5 minutes.
Add 180 ml chicken broth and cream, then simmer chicken for 15 minutes.
Cook rice with remaining chicken broth and salt for 15 minutes, then serve with the fricassee.