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.
[print_this]Chicken Thighs with Mushrooms and Parsley
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.[/print_this]