Entree: Italy – Cream of Some Young Guy (Italian-style creamy chicken with mushrooms and greens)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 boneless, skinless chicken thighs, approx. 6 oz (170 g) each
- 8 oz (225 g) maitake mushrooms, cleaned and separated
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) unsalted butter
- 3 cloves garlic, minced (about 1 tbsp / 15 ml)
- 2 shallots, finely chopped, approx. 2 oz (60 g) each
- 2 stalks celery, thinly sliced, approx. 4 oz (115 g) total
- 1 green bell pepper, sliced, approx. 6 oz (170 g)
- 8 oz (225 g) bok choy, roughly chopped
- 1/2 cup (120 ml) dry white wine
- 3/4 cup (180 ml) chicken stock
- 1 cup (240 ml) heavy cream
- 1 tsp (5 g) dried oregano or 1 tbsp fresh oregano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- Grated Parmesan, for serving (optional)

Instructions

1. Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat and brown chicken 3–4 minutes per side; transfer to a plate.
2. Add butter to the skillet, then sauté shallots, garlic, and celery until softened, about 4 minutes. Add green bell pepper and maitake; cook until mushrooms are golden.
3. Deglaze with white wine, letting it reduce by half, then add chicken stock and oregano. Return chicken to the pan, cover, and simmer 12–15 minutes until cooked through.
4. Stir in heavy cream and chopped bok choy; simmer uncovered 3–5 minutes until sauce thickens and bok choy is tender. Taste and adjust salt and pepper.
5. Serve sprinkled with grated Parmesan if desired, alongside polenta, pasta, or roasted potatoes.