Chicken Thighs are my favorite and I love these quick chicken dishes that come together in 25 minutes. The pan sauce is simple and tasty, plus I love it with the thighs because they are so affordable and hard to dry out.
(serves 2)
2T butter
1T olive oil
4 skinless boneless chicken thighs
1 shallot, minced
1C mushrooms, sliced (about 4)
1C white wine
3T chicken stock
3T fresh parsley, minced
salt and pepper
1. Put a large skillet onto medium. Add olive oil and then half the butter and give it a swirl. Add chicken thighs to the pan and fry for about 3 minutes or until browned. Flip and fry another 1-2 minutes or until browned. Remove to a plate and set aside.
2. Add remaining butter and shallots. Stir for a minute then add mushrooms and saute for 5 minutes. Add wine and simmer until halfway reduced. Add stock and 1/2 the parsley then return the chicken to the pan. Cover and simmer for 5 minutes or until cooked.
3. Put chicken on a plate, spoon mushroom and sauce over top and garnish with parsley.
Similar Recipes:
Braised Chicken Thighs with Bacon and Olives
Chicken Thighs with Tomatoes, Zucchini and Basil
Chicken Thighs with Herbs, White Wine and Lemon
{ 4 comments… read them below or add one }
A confessed thigh and legman here…your new camera’s really capturing the food well.
Get all these comfort foods done before another BC heatwave hits you this summer!
hahah, This was actually an old picture from last week!
I actually just made chicken thighs with a mushroom sauce last week! I agree with you about the thighs – very affordable and always juicy!
This looks delicious…