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The ingredients needed to cook Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce:
- Prepare 2 cups bold chicken stock
- Prepare 4 large bone in and skin on chicken thighs (deboned)
- Take 1/2 lb Angel hair pasta
- Prepare 6 large cloves garlic fine chopped
- Take 1/2 cup chopped cilantro
- Use 2 tsp red pepper flakes
- You need 6 tbsp butter
- Use 1 large lemon
- Take Asiago cheese (grate fresh)
- Take 8 oz pack whole white mushrooms (look for the smallest ones) washed and sliced in half or sliced to uniformity
- Prepare Salt and pepper
Instructions to make Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce:
- Start by deboning the chicken thighs and trimming large flaps of loose skin
- Salt and pepper the skin of the thighs and slowly sear skin side down until golden brown. Salt and pepper the flesh side and flip, quickly sear the other side. Place in the oven to keep warm. (I use a bacon press to really get the skin crispy. (The thighs have enough fat so do not add oil if using a non stick pan)
- Add 3 pats of butter along with the mushrooms to the pan scraping up the brown bits, add salt and pepper and sear until golden brown.
- Lower the heat and add the garlic and sauté for a few minutes until fragrant.
- Add the chicken stock, juice from a half lemon, a few pinches of cilantro, a couple pinches of salt and simmer until reduce by half, taste for seasoning.
- Add a few pats of butter and then the pasta and toss well adding Asiago as the pasta is heating up, continue tossing.
- Serve the chicken thigh over a bed of the pasta and finish with a squeeze of lemon and some more Asiago and cilantro
This quick and easy chicken thigh recipe has all the delicious flavors of a traditional chicken piccata, but instead of dredging thinly pounded chicken breasts in flour and sautéing them, we used chicken thighs and made them with a perfectly. For the mushroom sauce, heat the butter and olive together in a frying pan until melted. Quickly cook the shallot and garlic until just softened. Add all the mushrooms to the pan along with some of the reserved poaching liquid. Cook for five minutes, then remove from the heat and stir in the crème fraiche.
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