- June 12, 2018 at 11:56 pm #386949mosParticipant
Chicken Thighs with Creamy Garlic Sauce
For The Chicken:
1 1/2 pounds boneless skinless chicken thighs
1 tsp each onion powder and garlic powder
1/2 tsp each of dried thyme and rosemary
1/2 tsp salt
1/4 tsp cracked black pepper
2 tbs olive oil
For The Sauce:
1 tbs butter
8 oz sliced brown mushrooms
4 cloves garlic, minced
1 tbs fresh chopped parsley
1/2 – 1 tsp each of dried thyme and dried rosemary
1 1/2 cups heavy cream
1/2 cup fresh shredded parmesan cheese
Pat chicken thighs dry with paper towel and trim off excess fat.
Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
Heat 1 tbs of oil in a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in center — about 8 min each side, depending on thickness. Add remaining oil if needed for second batch.
Transfer to a plate. Set aside and keep warm.
To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft — about 3 min. Add the garlic, parsley, thyme and rosemary.
Sauté until fragrant — about 1 min.
Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for an additional 2 min, while occasionally stirring.
Return chicken to the pan. Taste test and season with salt and pepper to your taste.
Garnish with fresh parsley. Serve immediately. Serves 6
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