Mushroom & Truffle Chicken

Ingredients:

• 1 x can of Potts’ Creamy Mushroom Sauce
• 1/2 can Potts' Chicken or Vegetable Stock
• 6 Chicken thighs
• 1 onion (chopped)
• 2 cloves garlic
• 300g mushrooms
• Olive Oil
• Salt & Pepper

Method

1. Heat some Olive Oil in a pan and brown off the chicken thighs.
2. Remove the chicken and place to the side.
3. In the same pan sauté the onions and garlic until soft.
4. Add the mushrooms and cook for another few minutes.
5. Pour in the can of Potts' Creamy Mushroom sauce, with Porcini and Truffle.
6. Add half a can of stock, place the brown chicken into the pan, cover and simmer until the chicken is cooked
7. You can also add beans for additional bulk or serve with pasta.