Creamy Mushroom Chicken

Method7 steps · about 30 min

1. 1

   Step 1: Season all 3 boneless skin-on chicken thighs with salt and black pepper to taste. Lightly coat with cornstarch and shake off excess.

   Uses 3 boneless skin-on chicken thighs · Salt to season chicken, to taste · Black pepper to season chicken, to taste · Cornstarch for a light coating, as needed

   
2. 2

   Step 2: Heat enough neutral frying oil in a pan over medium-high heat. Add all the earlier coated chicken skin-side down and fry for about 4 minutes per side, until golden and fully cooked. Check that the thickest part of every thigh reaches 74°C (165°F); continue as needed for its actual size. Lift the fully cooked thighs and plate juices aside.

   Fry chicken — repeat for each side · 4 minUses All earlier coated chicken thighs · Neutral frying oil, as needed

   
3. 3

   Step 3: Peel and chop the shallot (1), peel and mince all 6 garlic cloves, and clean and slice the 200 g mushrooms. Melt all 2 tbsp butter in the same pan and add the shallot, garlic and mushrooms.

   Uses 2 tbsp butter · 1 shallot, chopped · 6 garlic cloves, minced · 200 g mushrooms, sliced

   
4. 4

   Step 4: Sauté the earlier butter, shallot, garlic and mushrooms until the shallot is translucent, the mushrooms soften, their released liquid evaporates and their edges start to turn golden. Stir as needed without burning the garlic.

   Uses All earlier mushroom and aromatic supplies

   
5. 5

   Step 5: Pour all 1 cup heavy cream and ½ cup chicken stock into the earlier sautéed mushroom base. Gently scrape up browned pan bits and stir in the measured 1 cup grated sauce Parmesan. Bring to a gentle simmer until the cheese melts and the sauce thickens slightly.

   Uses All earlier sautéed mushroom base · 1 cup heavy cream · ½ cup chicken stock · 1 cup grated sauce Parmesan

6. 6

   Step 6: Stir all 2 tsp Italian seasoning and 1 tsp each garlic powder, onion powder (1 tsp) and paprika (1 tsp) into the earlier mushroom cream sauce. Simmer gently for another 1 minute.

   Simmer seasoned mushroom sauce · 1 minUses All earlier mushroom cream sauce · 2 tsp Italian seasoning · 1 tsp garlic powder · 1 tsp onion powder · 1 tsp paprika

   
7. 7

   Step 7: Return all the earlier fully cooked chicken and plate juices to the finished mushroom sauce. Spoon the sauce over the thighs and warm gently as needed. Divide the 3 thighs and all sauce between 2 servings. Wash and chop the garnish chives and grate the separate extra serving Parmesan over them. Serve with optional already prepared rice.

   Uses All earlier fully cooked chicken and held juices · All earlier finished mushroom sauce · Chives, washed and chopped for garnish · Separate extra Parmesan garnish · Optional ready cooked rice; amount unspecified