Hi Guys, today I’ll show you How to Make Chicken with Mushrooms. RECIPE: [ Ссылка ] CAST IRON PANS: [ Ссылка ]
The chicken will be crispy and served with a garlicky mushroom sauce.
I’m using skin on bone in chicken thighs. These have been washed. Pat them dry on both sides with paper towels. Season the chicken with salt and ground black pepper. Heat up an extra large pan or two regular pans. You have to fit 6 thighs in a single layer. I’m using 2 cast iron pans because like most of you, I don’t have a big enough pan to fit all 6. Use just a tsp of oil to coat the bottom of the pan. Place the chicken skin side down. You see more than 3 pieces will not fit in one pan. Leave the chicken to cook for 15 minutes. Don’t touch them or move them at all. The skin needs to turn golden brown. The heat should be medium to medium low so the chicken doesn’t burn. While the chicken is cooking, we can prep the other ingredients. Slice a large yellow onion. I’m using baby bella mushrooms. Wipe them clean with a damp paper towel. Slice the mushrooms into 3 or 4 pieces. They should be thick slices, not thin. Chop up about 6 big garlic cloves. After 15 minutes, turn the chicken over. You see how easily the chicken comes off the pan and it’s golden brown. This larger thigh doesn’t want to come off, so leave it alone for a few more minutes and then turn. Don’t force any pieces off that aren’t ready. Cook the pieces for 15 minutes on the other side. Medium size thighs will be cooked in 30 minutes. Larger thighs will take a few more minutes. Now the chicken is done, remove from the pans and set aside. If there is too much oil in the pans, remove some of it. We need just enough to sautee the onions in one pan and mushrooms in the other. Sprinkle a little salt over the onions and sautee until soft. Sprinkle a little salt over the mushrooms and cook until golden. I’m sauteeing the mushrooms in two batches, you don’t want to overcrowd the pan or they’ll steam instead of getting a nice golden color. When the onions are almost done, add the chopped garlic until soft. The first batch of mushrooms look beautiful and have so much flavor from all the chicken drippings in the pan. Remove them and add the second half of the mushrooms. Sautee these with a little salt. They cook very quickly. The mushrooms are done. The onions are garlic are done. Put the onions and garlic into the pan with the mushrooms. The pan with the onions have nice crusty bits of flavor on the bottom and we don’t to waste it. Pour chicken stock into the pan and bring to a boil scraping up all the bits. Pour into the other pan. Add a few sprigs of fresh thyme. A little salt and ground black pepper. Apple cider vinegar for acidity. Bring it just to a boil, the liquid is thin and we’ll thicken it with some cornstarch mixed with water. Cook for just one minute and you’ll have the perfect consistency. You can heat the chicken over the sauce on very low heat if you want or leave the chicken in a low oven to keep warm while you make the sauce. Since the sauce comes together pretty quickly, the chicken doesn’t even have to be heated up. It’ll stay more crispy that way. Chicken with mushrooms is perfect served over egg noodles or mashed potatoes. I hope you give this hearty dish a try and let me know how you like it. Subscribe and I’ll see you next time. Thanks for watching!
