I fry the chicken thighs in two batches and I try to make it uniform in thickness, so if you have thick parts on the thigh, butterfly them open, but keep the piece whole. I fry them uncovered for the first side, then when I flip them, I tend to cover them, to ensure they get cooked through properly.
Mushrooms-I used swiss brown, but you can use button, portabello or any mushroom you like really. I absolutely love enoki mushrooms in it as they act like noodles to the dish.
Now I love this with mashed potatoes, but you can serve it with rice, polenta, pasta or simply with fresh bread. I also love this with a green salad.
This is something you can make as a quick midweek meal or something fancy enough to serve at your next dinner party.
8 large chicken thigh fillets
salt and pepper, to taste
20g unsalted butter
20ml olive oil
60g unsalted butter
600g swiss brown mushrooms, sliced
3-4 garlic cloves, finely chopped
200g enoki mushrooms, ends trimmed
1/3 cup dry white wine
3/4 cup chicken or vegetable stock
450ml thickened cream
2/3 cup parmesan, finely grated
2 tablespoons chives, chopped
Mashed potato, to serve
Sprinkle each side of your chicken thigh with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
Melt butter with the oil in a large non-stick frying pan over medium high heat. Add 4 chicken thighs and cook for 4-5 minutes until golden brown, flip the chicken, cook for 1 minute, then cover with a lid and cook a further 3-4 minutes or until the chicken is just cooked through. Remove from pan, cover and keep warm. Repeat with the next 4 chicken thighs.
In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
Then add garlic and the enoki mushrooms and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
Add the white wine, cook for 30 seconds to a minute, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
Add the chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
Stir in parmesan, taste and add more salt and pepper if needed.
Return chicken to sauce for a minute or two to reheat. Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
Serve with mashed potato or fresh bread.
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