Lunch: Crispy Chicken Thighs with Wild Mushrooms

Recipe by Anna Watson Carl It's about that thyme for chicken and mushrooms.

Ingredients

4 tbsp. extra-virgin olive oil, divided
2 cloves garlic, minced
1 shallot, minced
5 c. mixed wild mushrooms (cremini, shiitake, oyster mushrooms)
2 tsp. thyme leaves, plus sprigs for garnish
kosher salt
Black pepper
1/4 c. dry white wine
1/4 c. chicken stock
1/4 c. heavy cream
4 bone-in, skin-on chicken thighs, patted dry with a paper towel

Instructions

Preheat oven to 425 degrees F. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add garlic and shallot, and cook until soft and fragrant, stirring constantly, 2 minutes. Add mushrooms and cook until golden brown, about 8 minutes. Add thyme and season with salt and pepper. Add white wine and chicken stock and simmer until reduced by half, 2 to 3 minutes. Stir in cream and let simmer until thickened, 2 minutes more. Remove from heat.
In a large, ovenproof skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Season chicken with salt and pepper and place in skillet skin-side down. Sear until golden brown, 4 minutes, then flip and cook 4 minutes more. Scatter with thyme sprigs and transfer to the oven. Cook 15 minutes, or until internal temperature reaches 165 degrees F.
Serve chicken thighs over sautéed mushrooms and garnish with thyme.

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