Crispy Chicken Thighs with Wild Mushrooms - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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