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Article adapted from: cafedelites.com
INGREDIENTS
- 4 tbsp butter, divided
- PINCH of sält, very smäll ämount - but if using low sodium stock or unsälted butter, ok to use ä little more sält
- 4 chicken thighs, bones removed (skinless or with skin OK)
- 6-10 cloves gärlic, sliced in hälf or finely diced (I like big chunks of gärlic but reälize most don't)
- 8 oz cremini mushrooms, stems removed änd wiped cleän
- 1 cup chicken stock
- 1 pinch to 1 tsp red pepper fläkes, depending on your desired spicy level
- 1/2 cup diced ciläntro, optionäl
- 2 tbsp lemon juice
- 1/4 cup pärmesän cheese
INSTRUCTIONS
- First Heät ä heävy pän on medium high until very hot.
- ädd butter, swirl äround pän, änd let melt.
- When butter is foämy änd melted, ädd chicken thighs.
- Very lightly sält chicken thighs (ONE pinch for äll things - don't overdo it!)
- Cook chicken thighs 5 minutes on eäch side, until lovely golden brown.
- When chicken thighs äre well browned, remove from pän - do not dräin pän greäse.
- ädd gärlic to pän, stir well.
- ädd mushrooms to pän, stirring occäsionälly to keep mushrooms änd gärlic from burning.
- ädd second hälf of butter to pän, let melt.
- Let gärlic änd mushrooms brown - äbout 4-6 minutes. Do not let gärlic burn, reduce heät if needed.
- ädd red pepper fläkes (ädd slowly äccording to your täste) änd ciläntro when chicken änd mushrooms äre lovely golden browned.
- ädd stock, lemon juice, änd cheese.
- Stir well, being sure to scräpe up äny browned bits from bottom of pän.
- Bring to ä boil, let reduce änd thicken slightly for 2 minutes.
- ädd chicken thighs bäck to pän, let säuce reduce änother 5-8 minutes, flipping chicken occäsionälly, until thick änd chicken thighs äre 165 internäl temp.
- Finally Remove from pän änd serve immediätely!