Serves 1
Directions
- 1Peel, slice in half, remove the tip, and dice two small shallots finely, leaving the root intact.
- 2Thinly slice 300 grams of Swiss brown mushrooms; you can snap off the stem to make it sit flat if uncomfortable.
- 3Run six cloves of freshly peeled garlic along a microplane to create a paste.
- 4Scrunch three grams of flat leaf parsley and one gram of fresh tarragon together to create a tight bunch, then roughly chop into fine pieces, ensuring no leaves or stems.
- 5Add eight large boneless and skinless chicken thighs to a large mixing bowl.
- 6Follow with two teaspoons of olive oil, two and a half grams of both onion and garlic powder, one gram of both dried thyme and dried oregano, sea salt flakes, and cracked black pepper.
- 7Mix until everything is completely combined and set aside.
- 8Place a large pan or pot over medium-high heat.
- 9Add one and a half tablespoons of olive oil and get it hot.
- 10Add the seasoned chicken in batches (three or four at a time) and spread it around to pick up the oil.
- 11Sear the chicken for about six minutes on each side until cooked and nicely browned.
- 12Remove the cooked chicken and place it into a bowl to rest.
- 13Repeat with the other batch of chicken.
- 14Into the same pan, add 20 grams of unsalted butter and allow it to melt.
- 15Follow with the diced shallots, mix around, and cook for one minute to pick up stuck chicken flavor without getting color.
- 16Add the sliced mushrooms and cook for about five to six minutes, allowing them to release moisture and deglaze the pan.
- 17Add some salt at this time to extract more moisture and season the mushrooms.
- 18Continue cooking until the moisture has reduced, and the mushrooms are browned with a nutty smell, but still have a slight bite.
- 19Add the minced garlic and break it up with the back of a spatula to prevent clumping.
- 20Cook the garlic for about 45 seconds, mixing continuously to prevent burning.
- 21Add 100 milliliters of white wine or chicken stock.
- 22Bring to a light simmer and cook for about two minutes until reduced by about three quarters.
- 23Add 300 milliliters of thickened cream and cracked black pepper to your liking.
- 24Mix really well for the flavors to combine.
- 25Allow the sauce to come to a simmer or a very light boil.
- 26Give it another mix, then reduce the heat to medium-low and allow it to lightly simmer for about six minutes to reduce and thicken.
- 27Once the sauce is thick enough that you can lightly see the bottom of the pan when mixed, add 50 grams of freshly grated Parmesan cheese (optional).
- 28Add the fresh tarragon and parsley (or dried alternatives) and mix in.
- 29Cook for about 30 seconds to infuse the sauce.
- 30Introduce the cooked chicken back into the pan, ensuring it sits flat in the sauce.
- 31Don't forget to add all of the resting juices from the chicken.
- 32Gently mix everything together for about one minute to heat the chicken through and coat it in the sauce.
- 33Remove the dish from the stovetop.
- 34Serve with your favorite sides like mashed potatoes, vegetables, rice, or pasta.
- 35Stack about three to four pieces of chicken per portion.
- 36Top with the mushroom sauce.
- 37Grate extra Parmesan cheese over the top.
- 38Garnish with some flat leaf parsley and cracked black pepper.
Ingredients
- 2 shallots
- 300 g Swiss brown mushrooms
- 6 garlic cloves, peeled
- 3 g flat leaf parsley
- 1 g fresh tarragon
- 8 large boneless and skinless chicken thighs
- 2 teaspoons olive oil
- 2.5 g onion powder
- 2.5 g garlic powder
- 1 g dried thyme
- 1 g dried oregano
- sea salt flakes
- cracked black pepper
- 1.5 tablespoons olive oil
- 20 g unsalted butter
- 100 milliliters white wine or chicken stock
- 300 milliliters thickened cream
- 50 g Parmesan cheese, grated
Equipment
microplanelarge mixing bowllarge pan or potspatula
Tips
- To reduce waste, dice shallots down to the root.
- If you don't have fresh herbs, you can use dried alternatives (1 tsp dried parsley, 1/4 tsp dried tarragon).
- Add salt to mushrooms while cooking to extract more moisture and season.
- To prevent minced garlic from clumping, break it up with the back of a spatula.
- White wine adds acidity, while chicken stock adds depth. Both work.
- This dish is best when fresh; the cream-based sauce can split upon reheating.
- Do not freeze this dish.
- Tarragon can easily overpower the dish if used too much; adjust to your liking.
- Avoid cream alternatives as they will ruin the sauce's texture without adding a thickening agent like flour.
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