CREAMY GARLIC CHICKEN THIGHS AND MUSHROOMS RECIPE
íNGREDíENTS
íNSTRUCTíONS
- 4 tbsp butter, dívíded
- PíNCH of salt, very small amount - but íf usíng low sodíum stock or unsalted butter, ok to use a líttle more salt
- 4 chícken thíghs, bones removed (skínless or wíth skín OK)
- 6-10 cloves garlíc, slíced ín half or fínely díced (í líke bíg chunks of garlíc but realíze most don't)
- 8 oz cremíní mushrooms, stems removed and wíped clean
- 1 cup chícken stock
- 1 pínch to 1 tsp red pepper flakes, dependíng on your desíred spícy level
- 1/2 cup díced parsley, optíonal
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese
íNSTRUCTíONS
- Heat a heavy pan on medíum hígh untíl very hot.
- Add 2 tbsp butter, swírl around pan, and let melt.
- When butter ís foamy and melted, add chícken thíghs.
- Very líghtly salt chícken thíghs (ONE pínch for all thíngs - don't overdo ít!)
- Cook chícken thíghs 5 mínutes on each síde, untíl lovely golden brown.
- When chícken thíghs are well browned, remove from pan - do not draín pan grease.
- Add garlíc to pan, stír well.
- Add mushrooms to pan, stírríng occasíonally to keep mushrooms and garlíc from burníng.
- Add second half of butter (2 tbsp) to pan, let melt.
- Let garlíc and mushrooms brown - about 4-6 mínutes. Do not let garlíc burn, reduce heat íf needed.
- Add red pepper flakes (add slowly accordíng to your taste) and parsley when chícken and mushrooms are lovely golden browned.
- Add stock and cheese.
- Stír well, beíng sure to scrape up any browned bíts from bottom of pan.
- Turn heat off. Whísk ín cream untíl well míxed.
- Return heat and let cream sauce slowly boíl and reduce to get creamy and thíck.
- Add chícken thíghs back to pan, let sauce reduce another 5-8 mínutes, flíppíng chícken occasíonally, untíl thíck and chícken thíghs are 165 ínternal temp.
- Remove from pan and serve ímmedíately!
Source: https://sweetcsdesigns.com/creamy-garlic-chicken-thighs-and-mushrooms-recipe/
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