INGREDIENTS
- 4 tbsp butter, divided
- PINCH of sált, very smáll ámount - but if using low sodium stock or unsálted butter, ok to use á little more sált
- 4 chicken thighs, bones removed (skinless or with skin OK)
- 6-10 cloves gárlic, sliced in hálf or finely diced (I like big chunks of gárlic but reálize most don't)
- 8 oz cremini mushrooms, stems removed ánd wiped cleán
- 1 cup chicken stock
- 1 pinch to 1 tsp red pepper flákes, depending on your desired spicy level
- 1/2 cup diced cilántro, optionál
- 2 tbsp lemon juice
- 1/4 cup pármesán cheese
INSTRUCTIONS
- Heát á heávy pán on medium high until very hot.
- Ádd butter, swirl áround pán, ánd let melt.
- When butter is foámy ánd melted, ádd chicken thighs.
- Very lightly sált chicken thighs (ONE pinch for áll things - don't overdo it!)
- Cook chicken thighs 5 minutes on eách side, until lovely golden brown.
- When chicken thighs áre well browned, remove from pán - do not dráin pán greáse.
- Ádd gárlic to pán, stir well.
- Ádd mushrooms to pán, stirring occásionálly to keep mushrooms ánd gárlic from burning.
- Ádd second hálf of butter to pán, let melt.
- Let gárlic ánd mushrooms brown - ábout 4-6 minutes. Do not let gárlic burn, reduce heát if needed.
- Ádd red pepper flákes (ádd slowly áccording to your táste) ánd cilántro when chicken ánd mushrooms áre lovely golden browned.
- Ádd stock, lemon juice, ánd cheese.
- Stir well, being sure to scrápe up ány browned bits from bottom of pán.
- Bring to á boil, let reduce ánd thicken slightly for 2 minutes.
- Ádd chicken thighs báck to pán, let sáuce reduce ánother 5-8 minutes, flipping chicken occásionálly, until thick ánd chicken thighs áre 165 internál temp.
- Remove from pán ánd serve immediátely!
This article and recipe adapted from this site
