Chicken Thigh with Mushroom Garlic Sauce
Crispy and tender Chicken thigh with mushroom, onion and garlic sauce – ready in under 30 minutes.
Dark meat is a favorite in many cuisines and particular a favorite of mine. It’s immense popularity and fabulous taste is often matched by its ease of preparation. In my culture, it is preferred over white meat.
A huge drawback for me, it’s the amount of time it takes to get ready. Usually between 40- 45 minutes. Grrrr…
How is that for a wait, when your stomach is rumbling? Coupled with the repeated echoes ” is dinner ready?” Coming from the living room …Welcome to my life!
This Chicken Thigh with Mushroom Garlic Sauce comes in really handy, because you can have a simple yet elegant meal on the table in less than no time. Thanks to Jacque Pepin technique and recipe which I spiced things up, to suit my taste buds- added thyme, Cajun salt, and threw in some evaporated milk and it hit the spot- Délicieux et Magnifique!
It involves two simple processes, pan-frying the chicken in a non-stick pan, tightly covered for about 16-18 minutes and the end result …a crispy crust and tender chicken. Incroyable
Don’t sweat it; you do not have to worry about oil. The Chicken produces it’s own oil and you even have left over.
The next step is making the sauce-, which is easy – assuming you have all your ingredients, ready to go.
What am going to say is that ,this sauce is pretty good- pair it with rice and you would shove the chicken aside and just eat the rice and mushroom and onion sauce.
Enjoy!
Watch How To Make It
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Chicken in Mushroom Onion and Garlic Sauce
Ingredients
- 4 chicken thighs bone in with skin
- ½ teaspoon salt and more to taste
- ½ teaspoon black pepper
- 1 small onion
- 3-4 garlic
- ½ teaspoon chopped thyme
- 3 cups mushrooms
- ½ cup chicken broth
- 1/3 cup evaporated milk
- ½ teaspoon Cajun salt or more
- Parsley chopped, for garnish
Instructions
- Preheat oven to 175F.
- Trim chicken of any visible fat. Make a 1/2 " slit into chicken thigh meat on either side of the chicken
- Season the 4 chicken thighs on both sides -with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
- Place chicken, skin side down, on a non-stick skillet or cast iron with a lid, on high heat.
- As soon as the chicken starts to sizzle, cover and reduce the heat down to medium - move the thighs around to make sure they aren't sticking to the skillet. Let it cook for about 16-18 minutes.
- Prep ingredients – chop onions, chop mushrooms and mince garlic, thyme.
- Make sure you check the chicken after 10 minutes. If it browning too fast reduce heat even further, until chicken is cooked. Transfer the thighs to a warm oven.
- Pour out all of the chicken fat except for about 2 tablespoons.
- Turn the heat to high and then add the onion, garlic, thyme and mushrooms. Sauté, stirring frequently, for about 3 minutes. Add Cajun salt, and then pour in the chicken stock and milk. Continue to cook for 2-3 minute over high heat until the sauce reduces. Adjust seasonings with salt and stock
- Sprinkle on some parsley and serve with rice or any side dish.
Nutrition Information:
This was absolutely amazing! Thank you for sharing.
Great! Thanks so much