Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce. Golden seared chicken thighs in a delicious garlic butter mushroom sauce with a hint of herbs is THE weeknight dinner everyone raves about! The perfect dinner when your faced with minimal ingredient and no time. Serve these Garlic Mushroom Chicken Thighs over rice, pasta, mashed.
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Ingredients of Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce
- You need of bold chicken stock.
- It’s of large bone in and skin on chicken thighs (deboned).
- It’s of Angel hair pasta.
- You need of large cloves garlic fine chopped.
- It’s of chopped cilantro.
- It’s of red pepper flakes.
- Prepare of butter.
- Prepare of large lemon.
- It’s of Asiago cheese (grate fresh).
- It’s of pack whole white mushrooms (look for the smallest ones) washed and sliced in half or sliced to uniformity.
- It’s of Salt and pepper.
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Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce instructions
- Start by deboning the chicken thighs and trimming large flaps of loose skin.
- Salt and pepper the skin of the thighs and slowly sear skin side down until golden brown. Salt and pepper the flesh side and flip, quickly sear the other side. Place in the oven to keep warm. (I use a bacon press to really get the skin crispy. (The thighs have enough fat so do not add oil if using a non stick pan).
- Add 3 pats of butter along with the mushrooms to the pan scraping up the brown bits, add salt and pepper and sear until golden brown..
- Lower the heat and add the garlic and sauté for a few minutes until fragrant..
- Add the chicken stock, juice from a half lemon, a few pinches of cilantro, a couple pinches of salt and simmer until reduce by half, taste for seasoning..
- Add a few pats of butter and then the pasta and toss well adding Asiago as the pasta is heating up, continue tossing..
- Serve the chicken thigh over a bed of the pasta and finish with a squeeze of lemon and some more Asiago and cilantro.
Chicken RieslingChicken Breast, Mushrooms, Bacon, Onions and Garlic in a White Wine. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until Chicken was very flavorful. I had to add more heavy cream and a lot more seasoning. I m probably not going to make this again.