Crispy Chicken Thighs with Mushroom Stroganoff
Makes two plates of chicken with mushrooms, serve with rice or noodles if desired. Feel free to play with variations on ingredients, such as freshly foraged mushrooms, white wine, or goat cheese.
Ingredients:
Chicken thighs
Salt and pepper to taste
2 tbsp butter, separated in half
1 shallot, diced
8 ounces button mushrooms, sliced
2 tbsp flour
1 cup red wine
1 cup chicken broth
4 tbsp cream cheese
handful of chopped parsley
Method
Season the thighs with salt and pepper to coat and let sit for fifteen minutes. Preheat a skillet to medium heat. Add the chicken skin side down. Let the chicken cook without moving it for 7 minutes, getting the skin crispy and rendering extra fat. Flip the thighs over and cook another seven minutes.
Remove the thighs to a plate and let them rest. Add the first half of the butter and the shallots to the same hot skillet. Saute for one minute or so, then add the mushrooms. Add a pinch of salt and pepper to taste. Cook until the mushrooms are brown and reduced in size. Add the flour and cook for 90 seconds. Add the wine, and reduce for a minute before adding the broth. Stir until the mushroom sauce is well incorporated and thickened. Reduce heat to medium-low and add the thighs and any drained juices to the skillet, skin side up. Let simmer five more minutes.
Remove the thighs, reduce heat to low and stir in the cream cheese until it’s incorporated. Add the butter and parsley to finish. Serve with your favorite starch or steamed vegetables.
