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CREAMY GARLIC CHICKEN THIGHS AND MUSHROOMS RECIPE

íNGREDíENTS

  • 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

  1. Heat a heavy pan on medíum hígh untíl very hot.
  2. Add 2 tbsp butter, swírl around pan, and let melt.
  3. When butter ís foamy and melted, add chícken thíghs.
  4. Very líghtly salt chícken thíghs (ONE pínch for all thíngs - don't overdo ít!)
  5. Cook chícken thíghs 5 mínutes on each síde, untíl lovely golden brown.
  6. When chícken thíghs are well browned, remove from pan - do not draín pan grease.
  7. Add garlíc to pan, stír well.
  8. Add mushrooms to pan, stírríng occasíonally to keep mushrooms and garlíc from burníng.
  9. Add second half of butter (2 tbsp) to pan, let melt.
  10. Let garlíc and mushrooms brown - about 4-6 mínutes. Do not let garlíc burn, reduce heat íf needed.
  11. Add red pepper flakes (add slowly accordíng to your taste) and parsley when chícken and mushrooms are lovely golden browned.
  12. Add stock and cheese.
  13. Stír well, beíng sure to scrape up any browned bíts from bottom of pan.
  14. Turn heat off. Whísk ín cream untíl well míxed. 
  15. Return heat and let cream sauce slowly boíl and reduce to get creamy and thíck. 
  16. 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.
  17. Remove from pan and serve ímmedíately!
Source: https://sweetcsdesigns.com/creamy-garlic-chicken-thighs-and-mushrooms-recipe/

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