GARLIC HERB AND MUSHROOM CHICKEN THIGHS

Boneless skinless chicken thighs are such a great flavor canvas. This recipe requires are good browning in a stainless steel pan then mushrooms and garlic with sherry and stock to deglaze the pan. Add a few fresh herbs and cream and you’re there.

INGREDIENTS:

• 4-5 small boneless skinless chicken thighs, excess fat trimmed

• Kosher salt and black pepper

• Smoked paprika

• Olive oil

• 10-12 medium white mushrooms, thick slice

• 2 medium garlic cloves, peeled, minced

• 1/3 cup of fresh thyme leaves, rosemary leaves, and parsley, chopped

• 1/4 cup dry sherry

• 1 cup low sodium chicken stock

• 1 cup cream

• Chopped parsley for garnish

DIRECTIONS:

• Sprinkle the thighs with paprika, salt, and pepper.

• Heat a large stainless steel skillet over medium heat and add about 2 tbsp of olive oil. When the oil is hot, add the chicken thighs. Brown them thoroughly on both sides, about 3 minutes per side. Remove to a warm plate and set aside.

• Add a little more olive oil to the skillet then add the sliced mushrooms. Saute until slightly browned, about 5-6 minutes. Add the garlic and stir for 30 seconds. Deglaze the pan with the sherry for about 2 minutes scraping the bottom of the skillet with a wooden spoon. Add the herbs then add the stock and simmer until reduced by half. Add the cream and simmer until reduced by half again and slightly thickened.

• Place the cooked thighs back in the skillet and turn to coat for about 2 minutes.

• Taste the sauce and reseason if necessary.

• Serve over a creamy polenta or mashed potatoes. Garnish with chopped parsley.