ONE POT GARLIC BUTTER CHICKEN THIGHS AND MUSHROOMS
Article adapted from: cafedelites.com
INGREDIENTS
- 4 tbsp butter, divided
- PINCH of s�lt, very sm�ll �mount - but if using low sodium stock or uns�lted butter, ok to use � little more s�lt
- 4 chicken thighs, bones removed (skinless or with skin OK)
- 6-10 cloves g�rlic, sliced in h�lf or finely diced (I like big chunks of g�rlic but re�lize most don't)
- 8 oz cremini mushrooms, stems removed �nd wiped cle�n
- 1 cup chicken stock
- 1 pinch to 1 tsp red pepper fl�kes, depending on your desired spicy level
- 1/2 cup diced cil�ntro, option�l
- 2 tbsp lemon juice
- 1/4 cup p�rmes�n cheese
INSTRUCTIONS
- First He�t � he�vy p�n on medium high until very hot.
- �dd butter, swirl �round p�n, �nd let melt.
- When butter is fo�my �nd melted, �dd chicken thighs.
- Very lightly s�lt chicken thighs (ONE pinch for �ll things - don't overdo it!)
- Cook chicken thighs 5 minutes on e�ch side, until lovely golden brown.
- When chicken thighs �re well browned, remove from p�n - do not dr�in p�n gre�se.
- �dd g�rlic to p�n, stir well.
- �dd mushrooms to p�n, stirring occ�sion�lly to keep mushrooms �nd g�rlic from burning.
- �dd second h�lf of butter to p�n, let melt.
- Let g�rlic �nd mushrooms brown - �bout 4-6 minutes. Do not let g�rlic burn, reduce he�t if needed.
- �dd red pepper fl�kes (�dd slowly �ccording to your t�ste) �nd cil�ntro when chicken �nd mushrooms �re lovely golden browned.
- �dd stock, lemon juice, �nd cheese.
- Stir well, being sure to scr�pe up �ny browned bits from bottom of p�n.
- Bring to � boil, let reduce �nd thicken slightly for 2 minutes.
- �dd chicken thighs b�ck to p�n, let s�uce reduce �nother 5-8 minutes, flipping chicken occ�sion�lly, until thick �nd chicken thighs �re 165 intern�l temp.
- Finally Remove from p�n �nd serve immedi�tely!
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