Directions
- 1Peel and dice shallots.
- 2Thinly slice mushrooms.
- 3Grate garlic cloves using a microplane.
- 4Chop parsley and tarragon.
- 5In a large mixing bowl, add chicken thighs, olive oil, onion powder, garlic powder, dried thyme, dried oregano, sea salt flakes, and cracked black pepper.
- 6Mix everything well.
- 7Place a large pan on a stove top over medium high heat.
- 8Add olive oil to the pan.
- 9Sear the seasoned chicken for about six minutes on each side, in batches of three or four.
- 10Remove cooked chicken and set aside to rest.
- 11In the same pan, add unsalted butter and let it melt.
- 12Add the shallots and cook for 1 minute.
- 13Add the mushrooms, salt, and cook for 5-6 minutes. Add a splash of water or stock if needed to prevent burning.
- 14Add grated garlic and cook for 45 seconds.
- 15Add 100 ml of white wine or chicken stock.
- 16Bring to a light simmer and cook for 2 minutes.
- 17Add thickened cream and cracked black pepper.
- 18Mix well and allow to come to a simmer.
- 19Reduce heat to medium-low and let simmer for 6 minutes.
- 20Add parmesan cheese.
- 21Add parsley and tarragon, mix well, and cook for 30 seconds.
- 22Add the rested chicken and resting juices to the sauce.
- 23Mix gently and cook for 1 minute.
- 24Serve with extra parmesan cheese, parsley, and cracked black pepper.
Ingredients
- 2 small shallots
- 1 brown or yellow onion
- 300 grams Swiss brown mushrooms
- 6 freshly peeled garlic cloves
- 3 grams flat leaf parsley
- 1 gram fresh tarragon
- 8 boneless and skinless chicken thighs
- 30 ml olive oil
- 2.5 grams onion powder
- 2.5 grams garlic powder
- 1 gram dried thyme
- 1 gram dried oregano
- 0 sea salt flakes
- 30 cracks black pepper
- 20 grams unsalted butter
- 100 ml white wine or chicken stock
- 300 ml thickened cream
- 50 grams parmesan cheese
Equipment
knifemicroplanelarge mixing bowllarge pantongsspatula
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