Poultry Essentials Creamy Mushroom Chicken Thighs Recipes

CREAMY GARLIC MUSHROOM CHICKEN THIGHS

Steps:

• 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 tablespoon of oil 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 centre (about 8 minutes 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 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
• 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 a further 2 minutes, 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.

CREAMY GARLIC AND MUSHROOM CHICKEN THIGHS

Steps:

• Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.
• Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.
• Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.

POULTRY ESSENTIALS: CREAMY MUSHROOM CHICKEN THIGHS

Steps:

• PREP/PREPARE
• For this recipe, you will need an ovenproof skillet that is big enough to hold all the chicken.
• When I was working on this recipe, I tried several variations, so I only cooked 2 chicken thighs at a time (as the photos indicate). However, the ingredient list is proportioned to accommodate 4 thighs.
• On my third attempt at this recipe, I felt the sauce was missing something, so, I decided to add some sautéed shiitake mushrooms to the sauce, and that made all the difference.
• If you want to make the sauce a bit more decadent, you could use cream, in place of the milk; however, I found that whole milk did the job quite nicely.
• If your chicken thighs have large flaps of skin hanging down, then cut them off. They will only sit in the sauce and become soggy. YUK!
• Gather your Ingredients (mise en place).
• Place a rack in the middle position, and preheat the oven to 300f (150c).
• Add the butter and grapeseed oil to a skillet over medium heat.
• Pat the chicken thighs with a paper towel, season with a bit of salt and pepper, and add to the pan, skin-side-down, and cook until the skin is crispy, about 4 - 6 minutes.
• Chef's Tip: If you have a small pan, you might need to sear the chicken thighs in two batches. If you crowd the pan, the chicken will steam, not sear, and you will be left with steamed, pale, tasteless chicken. I HATE it when that happens. When you properly sear the chicken, you will have crispy, flavorful chicken.
• Flip the chicken, and cook for an additional 4 - 6 minutes.
• Remove the chicken, reserve, and then remove all but 2 tablespoons of the grease, then add the mushrooms to the pan; along with the white wine.
• Chef's Note: If you do not wish to use wine, then use 3 tablespoons of chicken stock, and 1 tablespoon of freshly-squeezed lemon juice.
• Cook, stirring occasionally, until the mushrooms soften, and release their moisture, and the wine or stock is cooked down, about 5 - 7 minutes.
• Add the garlic, and stir until fragrant, 60 seconds.
• Add the sun-dried tomatoes, and the sun-dried tomato oil, and stir for 2 minutes.
• Combine the remaining ingredients (except the chicken), to the skillet
• Stir to combine the ingredients, while slowly bringing up to a simmer, about 2 - 3 minutes.
• Chef's Note: While the sauce is coming up to the simmer, taste and season with salt and pepper.
• Return the chicken to the pan, skin side up.
• Place, uncovered, in the pre-heated oven, and bake for 25 minutes.
• Raise the heat to 375f (190c), and bake an additional 10 minutes.
• PLATE/PRESENT
• Serve with pasta, rice, mash potatoes, veggies... whatever you choose, and do not forget that yummy sauce. Enjoy.
• Keep the faith, and keep cooking.

CREAMY LEMON CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken in a large bowl and coat generously with salt, pepper, and paprika.
• Heat butter in a large skillet over medium heat. Add chicken to the skillet in batches, skin-side down. Cook until skin is golden and crispy, about 2 minutes per batch. Remove chicken and place into a large baking dish.
• Add thyme and garlic to the skillet. Cook over medium heat until garlic is fragrant and lightly browned, about 1 minute. Whisk in flour slowly into a thick paste. Add wine, stock, lemon juice, and cream and bring to a simmer, about 5 minutes. Add Parmesan cheese and stir until melted. Pour sauce over chicken in the baking dish.
• Bake in the preheated oven, uncovered, until chicken is not longer pink inside and juices run clear, about 30 minutes.