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Ready in 30 minutes

Romanian-Style Chicken in Tangy Cream Sauce

with Mushrooms & Carrots over Buttered Rice

Cooking time

30 minutes




790 /serving

Take a trip to Southeast Europe, land of medieval castles, dense forests and magnificent mountains. This rich and creamy sauce, with a little sour tang from vinegar and a hint of zesty herbs, recalls the palate of Romanian cuisine. You’ll whip it up in a pan of sautéed mushrooms and carrots, tucking in seared chicken thighs for the final cookdown. Once it’s thickened and clinging to every edge of your meat and veg, drop them onto buttered rice.

We will send you:

  • 4 Chicken thighs
  • 300g Carrots (orange or multicoloured)
  • 170g Mushrooms
  • 1 Shallot (or onion)
  • 30ml Apple cider vinegar
  • 160g White rice
  • 60ml Heavy cream
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pot
Large high-sided pan
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
13 g
710 mg
Total Carb
90 g
12 g
45 g
7 g
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Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ⅓ of the spices and 1 tbsp butter (double for 4 portions). Fluff and keep warm.
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Start the chicken
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. Cook, partially covered, 3 to 4 min. per side, until partially cooked. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
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Mise en place
Meanwhile, thinly slice the carrots on an angle. Quarter the mushrooms. Halve, peel and thinly slice the shallot.
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Sauté the vegetables
In the reserved pan, heat a generous drizzle of oil on medium-high. Add the carrots, mushrooms, remaining spices and S&P. Sauté, 3 to 5 min., until beginning to soften. Add the shallot and sauté, 1 to 2 min., until fragrant.
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Make the sauce & finish the chicken
To the pan of vegetables, add the vinegar, cream, ½ cup water (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until slightly reduced. Return the chicken and cook, partially covered, 6 to 8 min., until the sauce has thickened and the chicken* is cooked through.
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Plate your dish
Divide the rice between your plates. Top with the chicken, vegetables and sauce. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.