Thyme Chicken with Roast Butternut and Mushroom Sauce

Thyme Chicken with Roast Butternut and Mushroom Sauce

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, May 27, 2018.
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When scooping the seeds from your sliced butternut, use a tablespoon and scoop out the seeds and any really soft flesh attached. The sauce will thicken as it cools but if you would prefer your sauce thinner, add a little water to thin it out. If the kids aren’t too fussed on mushrooms, grate them to disguise them a little more.

Ingredients

Roast Veggies

  • 1 butternut pumpkin (leave skin on)
  • 1 carrot
  • 1 Tbsp honey or maple syrup
  • ½ bag baby spinach

Sauce

  • 2 Tbsp thyme
  • 1 brown onion
  • 1 punnet white button mushrooms
  • 550g chicken thighs
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 Tbsp GF soy sauce
  • 125g sour cream

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Dice pumpkin and carrot 2cm. Toss both on prepared tray with honey/maple syrup and a drizzle of olive oil and season. Roast for 20-25 minutes, until soft and slightly caramelised.
  2. Prepare other veggies. Finely chop thyme leaves and thinly slice onion and mushrooms. Set all aside. Pat chicken dry, coat in a drizzle of oil and thyme and season.
  3. Heat butter and oil in a large fry-pan on medium heat. Cook chicken for 5-7 minutes (depending on thickness), or until golden and just cooked through. Remove from pan and cover, to rest for 5 minutes. Reserve pan.
  4. Return pan to medium heat with another drizzle of oil (if needed). Cook onion for 3-4 minutes, until softened. Add mushrooms and cook for a further 2-3 minutes. Stir through soy sauce and sour cream and simmer on low for 1-2 minutes until thickened slightly (it will thicken more as it cools).
  5. Shred chicken using two forks (or roughly chop). Add, along with any resting juices, to mushroom sauce. Stir to combine and season to taste. Toss spinach through cooked pumpkin.
  6. To serve, divide roast veggies between plates and top with thyme chicken and mushroom sauce.

Nutritional Information

Energy 2462 kj
588 kcal
Protein 27.0g
Carbohydrate 30.9g
Fat 38.7g