SKILLET CHICKEN AND WHITE WINE MUSHROOMS
Skillet fowl and White Wine Mushrooms is a quick and smooth dinner recipe. soft hen thighs with a white wine mushroom sauce that has no cream!
Because we had been so busy at the time, I forgot to write down the recipe, so i have spent the previous few weeks recreating it. Isn’t it funny how you can simply throw a bunch of components into a pan and provide you with a fantastic recipe, however when you are genuinely seeking to make the equal thing it is almost impossible to copy? After some attempts we eventually were capable of create a doppelgänger recipe.
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| SKILLET CHICKEN AND WHITE WINE MUSHROOMS |
Most of the recipes for bird and mushrooms are for a creamy sauce, which sounds scrumptious, but since my mother is dairy-free I desired to make this with out cream or dairy of any type. I’m sure a touch cream could be fantastic here, and perhaps i will post some other recipe down the road with a creamy sauce. but definitely, we didn’t leave out it, and the sauce is splendid on its own!
I love to dry sauté mushrooms earlier than the usage of them in most recipes, and that i did that here. it's miles one extra step but for my part it's miles nicely really worth it. Mushrooms contain a massive amount of water, and this allows the water to evaporate and concentrates the taste. the primary reason I used to dislike mushrooms was due to the feel, however this could give the mushrooms a miles better texture, and also tackle extra flavor from the sauce.
INGREDIENTS:
- 1 pound boneless skinless chicken thighs
- 1 pound crimini mushrooms sliced
- 1 onions sliced
- 4 garlic cloves minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup chicken stock
- 3/4 cup white wine
- 2 tablespoons fresh thyme divided
- salt
- pepper
INSTRUCTIONS:
- Pat dry chicken thighs, season with salt and pepper.
- Heat a large nonstick skillet over medium heat. Add the sliced mushrooms and sauté until they have released all of their water and are starting to brown, up to 10 minutes. Set aside.
- Heat a skillet over medium high heat. Add 2 tablespoons of olive oil. When oil is hot, add the chicken thighs and allow to sear, undisturbed for about 5 minutes. When chicken easily releases from pan, flip and cook 5 minutes more. Cook until chicken is cooked through. Remove from pan.
- Wipe out pan and return it to medium heat. Add the butter. When melted, add the onion, season with salt and pepper. Cook until softened and starting to turn golden, about 5-8 minutes.
- Add the garlic and cook for 30 seconds, being careful not to burn.
- Add the mushrooms and 1 tablespoon of thyme, then add the chicken broth and wine. Stir and scrape up the browned bits from the bottom of the pan.
- Bring to a simmer and simmer 2-3 minutes.
- Add the chicken and cook for about 2 more minutes, or until sauce has reduced.
- Finish with the remaining tablespoon of thyme and season with more salt and pepper if desired.
