CHICKEN THIGHS WITH SPICY CREAMY MUSHROOM SAUCE

 

INGREDIENTS:

• 2 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley leaves (I don't use)

FOR THE MUSHROOM SAUCE

• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, thinly sliced (I use portobello)
• 2 tablespoons all-purpose flour
• 1 1/2 cups half and half*
• 1/2 teaspoon dried thyme (I used Italian mixed herbs instead)
• 1/2 teaspoon dried basil  (I didn't use)
• Pinch of crushed red pepper flakes
• Salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Preheat oven to 200°C. 
2. Season chicken thighs with salt and pepper, to taste.
3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
4. Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 °C, about 25-30 minutes. Drain excess fat.
5. To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
6. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
7. Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.

NOTES:

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.