Gluten Free Grilled Chicken Thighs with Easy White Wine & Mushroom Sauce Recipe

Grilled chicken thighs marinated with sage & served on a bed of pasta with a rich mushroom & white wine sauce!

Serves 4 to 6

Grilled Chicken Thighs with Easy White Wine & Mushroom Sauce

Chicken loves sage. Sage loves mushrooms. Mushrooms love white wine. Combine them all and you've got a guaranteed delicious recipe. That's why this sauce is a classic: it just works!

If you've ever tried to make sauces, you know that sometimes they don't work. In the heat of the kitchen and the rush of multitasking (Being able to devote hours to the kitchen with no other task than to prepare food would be a dream come true for me!), sauces get neglected. They need attention, constant stirring or whisking. They need the temperature raised slightly or lowered just a tad. They need cream or butter swirled in at the last minute. They need letting down or thickening. Sauces are hard work. But they're such a key component to cooking.You hear it over and over: if you want to be a good cook, you've got to be a good saucier. In French kitchens, the saucier is the person laboring lovingly over the sauces.

I would love to be a saucier but I just don't have the time. So this year, I set myself a challenge of trying to come up with a quick and easy sauce for most of the recipes I make. The mushroom sauce in this recipe is an homage to the classic mushroom cream sauce but I've added in cream of mushroom to thicken it up and started it with a big lump of rich butter. The result is an easy, perfectly balanced restaurant-style sauce in less than 10 minutes.

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Ingredients:

For the mushroom sauce
1/2 cup white wine
1 can gluten free cream of mushroom soup
2 cups or 300 grams sliced mushrooms
2 tbsp butter
2 tbsp heavy/double cream
2 tbsp sage
salt
pepper

For the chicken thighs
2 tbsp sage
10 to 12 chicken thigh fillets
salt
pepper
butter

For the fettuccine
gluten free fettuccine noodles

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Instructions:

Grilled Chicken Thighs with Easy White Wine & Mushroom Sauce

1.  Rub each chicken thigh on both sides with salt, pepper and sage. Allow to marinate at least 30 minutes.
2. Heat two tablespoons of the butter in a large pan and saute the mushrooms until golden and crisp around the edges, about three to five minutes.
3. Season the mushrooms well with salt, pepper and sage. Set aside, leaving leftover liquid in the pan.
4. De-glaze the pan with the white wine, swirling the pan until all the bits of leftover mushroom and sage become unstuck from the bottom.
5. Add in the cream of mushroom soup and bring to the boil. Allow to bubble away until the soup has reduced by about 1/3.
6. Stir in the double cream, taste and adjust seasoning and add the mushrooms back. Cover and let simmer but not boil until ready to serve.
7. Place the chicken on the grill until cooked through.
8. Meanwhile, make the fettuccine by following the instructions on the packet.
9. Once the chicken is cooked through and while it is still hot, rub with butter.
10. Serve the fettuccine first, followed by the sauce, topped with the chicken.

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