Empty My Fridge
Garlic Mushroom Chicken Thighs
Ingredients
- Chicken thigh · boneless skinless1 ½ lb
- Onion powder1 tsp
- Garlic powder1 tsp
- Thyme · dried½ tsp + ½–1 tsp
- Rosemary · dried½ tsp + ½–1 tsp
- Salt½ tsp
- Cracked pepper¼ tsp
- Paprika¾ tsp
- Olive oil2 tbsp
- Butter1 tbsp
- Mushroom8 oz
- Garlic4 cloves
- Parsley1 tbsp
- White wine½ cups
- Black pepper
Instructions
- Pat the chicken thighs dry and trim off excess fat. Mix the onion powder, garlic powder, thyme (½ tsp), rosemary (½ tsp), salt (½ tsp), pepper (¼ tsp) and paprika (¾ tsp), then coat the chicken with it.
- Heat 1 tbsp of olive oil in a large pan over medium-high heat. Sear the chicken in batches until browned on each side and no longer pink in the centre, about 8 minutes per side depending on thickness. Add the remaining oil before the second batch. Transfer to a plate and keep warm.
- In the same pan, melt the butter and cook the sliced mushrooms (8 oz) until soft, about 3 minutes.
- Add the minced garlic (4 cloves), parsley (1 tbsp), thyme and rosemary (adjust to taste, ½ to 1 tsp each) and cook until fragrant, about 1 minute.
- Pour in the white wine or chicken broth (½ cup) and simmer until reduced by half.
- Return the chicken to the pan, season with salt and pepper to taste, garnish with parsley and serve immediately.
Summarized from Cafe Delites's video. Watch it for the details.
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