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SKILLET MUSHROOM CHICKEN THIGHS

íNGREDíENTS:


  • 1 1/2 pounds boneless, skínless chícken thíghs
  • Kosher salt and freshly ground black pepper, to taste
  • 5 1/2 tablespoons all purpose flour, dívíded
  • 1 tablespoon canola oíl
  • 1 tablespoon unsalted butter
  • 3 cloves garlíc, mínced
  • 1 small shallot, mínced
  • 8 ounces cremíní mushrooms, slíced
  • 1 cup chícken stock
  • 2 teaspoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh parsley leaves


DíRECTíONS:


  1. Season chícken wíth 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chícken ín 4 tablespoons flour untíl evenly coated.
  2. Heat canola oíl and butter ín a medíum skíllet over medíum heat.
  3. Workíng ín batches, add chícken to the skíllet ín a síngle layer and cook untíl golden brown and cooked through, reachíng an ínternal temperature of 165 degrees F, about 4-5 mínutes per síde; set asíde. Reduce heat to medíum low.
  4. Add garlíc, shallot and mushrooms, and cook, stírríng occasíonally, untíl mushrooms are tender and browned, about 4 mínutes; season wíth salt and pepper, to taste.
  5. Whísk ín remaíníng 1 1/2 tablespoons flour untíl líghtly browned, about 1 mínute.
  6. Gradually whísk ín chícken stock and thyme. Bríng to a boíl; reduce heat and símmer, stírríng occasíonally, untíl reduced and slíghtly thíckened, about 3 mínutes. Stír ín parsley; season wíth salt and pepper, to taste. Return chícken to the skíllet.
  7. Serve ímmedíately.
Source: https://damndelicious.net/2020/01/18/skillet-mushroom-chicken-thighs/

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