• Ingredients:
  • 4 chicken thighs
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • 1 ½ tablespoons Cajun seasoning, divided
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 small sweet red peppers, sliced into wedges
  • 4 tablespoons bourbon whiskey
  • ½ cup chicken broth
  • ½ cup milk
  • 1/2 cup sour cream or plain Greek yogurt
  • salt
  • 1 lime

This week the FunGuy has all the inspiration anyone could need to get a fun, nutritious, meal on the table! 

These chicken thighs are seasoned with Cajun spices, a hint of bourbon whiskey, and are simmered in a creamy sour cream and mushroom sauce. This is a dish that can go as easily with a plate of rice and beans, as with roasted potatoes, or a fresh garden salad!

DIRECTIONS:

  1. Lay the chicken thighs on a clean cutting board and season both sides with the salt, black pepper, and half of the Cajun seasoning. Place the FunGuy mushrooms in a bowl and add the rest of the Cajun seasoning, tossing well to coat the mushrooms. 
  2. Heat the olive oil in a non-stick pan over high heat. Once the oil is hot add the chicken thighs, skin side down, searing about 10 minutes, turning half way through so both sides are browned. Transfer to a clean plate, covering to keep it warm.
  3. Reduce the heat to medium-high and add the onion and garlic to the pan, sautéing for 2 minutes. Add the mushrooms and peppers, cooking another 5-6 minutes, or until the mushrooms are browned and the peppers are tender. Pour in the whiskey, and gently scrape the bottom of the pan to release any stuck bits from the bottom, and let it reduce just to about half. 
  4. Pour in the chicken broth, reduce the heat to medium-low, and allow it to simmer 3-4 minutes. Stir in the milk and transfer the chicken back to the pan before bringing it back to a simmer. Allow it to cook another 4-5 minutes, or until the sauce has thickened a bit and the chicken reaches a temperature of 165F when a thermometer is inserted into the middle. Turn off the heat and stir in the sour cream, cut the lime in half and squeeze half of it over the chicken before tasting and seasoning with salt if needed. 
  5. Serve immediately with the other half of the lime cut into thin wedges. 

Have a Fun meal!