Chicken Thighs with Chanterelle Mushroom Sauce
Servings 4
Equipment
- Large skillet
Ingredients
- 2 tsp olive oil
- 5-6 boneless, skinless chicken thighs
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- 2 tbsp butter
- 2 cups of chanterelle mushrooms cleaned and sliced
- 1 shallot sliced
- 4-5 small cloves of garlic minced
- ¾ cup chicken broth
- 1-2 tbsp cornstarch
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken thighs with sea salt, freshly cracked pepper, and garlic powder, to taste, on both sides. Once the pan is hot, add the chicken and cook for 5-6 minutes per side, or until cooked through. Remove the chicken from the pan and place it on a plate topped loosely with a foil tent.
- Add the butter to the skillet, then add the chanterelle mushrooms and shallot. Sauté for 5-6 minutes or until golden brown; add the minced garlic and sauté for 1 minute, stirring constantly.
- Add the cornstarch to the cold chicken broth and mix thoroughly.
- Add the chicken broth mixture to the mushrooms and simmer for 2-3 minutes to reduce and thicken. Season with sea salt and freshly cracked pepper to taste.
- Add the chicken thighs, along with any juices, back to the sauce and simmer for 1 minute.
- Place on a serving dish and serve immediately. Enjoy.