1Peel, slice in half, remove the tip, and dice two small shallots finely, leaving the root intact.
2Peel, slice in half, remove the tip, and dice two small shallots finely, leaving the root intact.
3Peel, slice in half, remove the tip, and dice two small shallots finely, leaving the root intact.
4Thinly slice 300 grams of Swiss brown mushrooms; you can snap off the stem to make it sit flat if uncomfortable.
5Thinly slice 300 grams of Swiss brown mushrooms; you can snap off the stem to make it sit flat if uncomfortable.
6Thinly slice 300 grams of Swiss brown mushrooms; you can snap off the stem to make it sit flat if uncomfortable.
7Run six cloves of freshly peeled garlic along a microplane to create a paste.
8Run six cloves of freshly peeled garlic along a microplane to create a paste.
9Run six cloves of freshly peeled garlic along a microplane to create a paste.
10Scrunch 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.
11Scrunch 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.
12Scrunch 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.
13Add eight large boneless and skinless chicken thighs to a large mixing bowl.
14Add eight large boneless and skinless chicken thighs to a large mixing bowl.
15Add eight large boneless and skinless chicken thighs to a large mixing bowl.
16Follow 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.
17Follow 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.
18Follow 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.
19Mix until everything is completely combined and set aside.
20Mix until everything is completely combined and set aside.
21Mix until everything is completely combined and set aside.
22Place a large pan or pot over medium-high heat.
23Place a large pan or pot over medium-high heat.
24Place a large pan or pot over medium-high heat.
25Add one and a half tablespoons of olive oil and get it hot.
26Add one and a half tablespoons of olive oil and get it hot.
27Add one and a half tablespoons of olive oil and get it hot.
28Add the seasoned chicken in batches (three or four at a time) and spread it around to pick up the oil.
29Add the seasoned chicken in batches (three or four at a time) and spread it around to pick up the oil.
30Add the seasoned chicken in batches (three or four at a time) and spread it around to pick up the oil.
31Sear the chicken for about six minutes on each side until cooked and nicely browned.
32Sear the chicken for about six minutes on each side until cooked and nicely browned.
33Sear the chicken for about six minutes on each side until cooked and nicely browned.
34Remove the cooked chicken and place it into a bowl to rest.
35Remove the cooked chicken and place it into a bowl to rest.
36Remove the cooked chicken and place it into a bowl to rest.
37Repeat with the other batch of chicken.
38Repeat with the other batch of chicken.
39Repeat with the other batch of chicken.
40Into the same pan, add 20 grams of unsalted butter and allow it to melt.
41Into the same pan, add 20 grams of unsalted butter and allow it to melt.
42Into the same pan, add 20 grams of unsalted butter and allow it to melt.
43Follow with the diced shallots, mix around, and cook for one minute to pick up stuck chicken flavor without getting color.
44Follow with the diced shallots, mix around, and cook for one minute to pick up stuck chicken flavor without getting color.
45Follow with the diced shallots, mix around, and cook for one minute to pick up stuck chicken flavor without getting color.
46Add the sliced mushrooms and cook for about five to six minutes, allowing them to release moisture and deglaze the pan.
47Add the sliced mushrooms and cook for about five to six minutes, allowing them to release moisture and deglaze the pan.
48Add the sliced mushrooms and cook for about five to six minutes, allowing them to release moisture and deglaze the pan.
49Add some salt at this time to extract more moisture and season the mushrooms.
50Add some salt at this time to extract more moisture and season the mushrooms.
51Add some salt at this time to extract more moisture and season the mushrooms.
52Continue cooking until the moisture has reduced, and the mushrooms are browned with a nutty smell, but still have a slight bite.
53Continue cooking until the moisture has reduced, and the mushrooms are browned with a nutty smell, but still have a slight bite.
54Continue cooking until the moisture has reduced, and the mushrooms are browned with a nutty smell, but still have a slight bite.
55Add the minced garlic and break it up with the back of a spatula to prevent clumping.
56Add the minced garlic and break it up with the back of a spatula to prevent clumping.
57Add the minced garlic and break it up with the back of a spatula to prevent clumping.
58Cook the garlic for about 45 seconds, mixing continuously to prevent burning.
59Cook the garlic for about 45 seconds, mixing continuously to prevent burning.
60Cook the garlic for about 45 seconds, mixing continuously to prevent burning.
61Add 100 milliliters of white wine or chicken stock.
62Add 100 milliliters of white wine or chicken stock.
63Add 100 milliliters of white wine or chicken stock.
64Bring to a light simmer and cook for about two minutes until reduced by about three quarters.
65Bring to a light simmer and cook for about two minutes until reduced by about three quarters.
66Bring to a light simmer and cook for about two minutes until reduced by about three quarters.
67Add 300 milliliters of thickened cream and cracked black pepper to your liking.
68Add 300 milliliters of thickened cream and cracked black pepper to your liking.
69Add 300 milliliters of thickened cream and cracked black pepper to your liking.
70Mix really well for the flavors to combine.
71Mix really well for the flavors to combine.
72Mix really well for the flavors to combine.
73Allow the sauce to come to a simmer or a very light boil.
74Allow the sauce to come to a simmer or a very light boil.
75Allow the sauce to come to a simmer or a very light boil.
76Give it another mix, then reduce the heat to medium-low and allow it to lightly simmer for about six minutes to reduce and thicken.
77Give it another mix, then reduce the heat to medium-low and allow it to lightly simmer for about six minutes to reduce and thicken.
78Give it another mix, then reduce the heat to medium-low and allow it to lightly simmer for about six minutes to reduce and thicken.
79Once 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).
80Once 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).
81Once 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).
82Add the fresh tarragon and parsley (or dried alternatives) and mix in.
83Add the fresh tarragon and parsley (or dried alternatives) and mix in.
84Add the fresh tarragon and parsley (or dried alternatives) and mix in.
85Cook for about 30 seconds to infuse the sauce.
86Cook for about 30 seconds to infuse the sauce.
87Cook for about 30 seconds to infuse the sauce.
88Introduce the cooked chicken back into the pan, ensuring it sits flat in the sauce.
89Introduce the cooked chicken back into the pan, ensuring it sits flat in the sauce.
90Introduce the cooked chicken back into the pan, ensuring it sits flat in the sauce.
91Don't forget to add all of the resting juices from the chicken.
92Don't forget to add all of the resting juices from the chicken.
93Don't forget to add all of the resting juices from the chicken.
94Gently mix everything together for about one minute to heat the chicken through and coat it in the sauce.
95Gently mix everything together for about one minute to heat the chicken through and coat it in the sauce.
96Gently mix everything together for about one minute to heat the chicken through and coat it in the sauce.
97Remove the dish from the stovetop.
98Remove the dish from the stovetop.
99Remove the dish from the stovetop.
100Serve with your favorite sides like mashed potatoes, vegetables, rice, or pasta.
101Serve with your favorite sides like mashed potatoes, vegetables, rice, or pasta.
102Serve with your favorite sides like mashed potatoes, vegetables, rice, or pasta.
103Stack about three to four pieces of chicken per portion.
104Stack about three to four pieces of chicken per portion.
105Stack about three to four pieces of chicken per portion.
106Top with the mushroom sauce.
107Top with the mushroom sauce.
108Top with the mushroom sauce.
109Grate extra Parmesan cheese over the top.
110Grate extra Parmesan cheese over the top.
111Grate extra Parmesan cheese over the top.
112Garnish with some flat leaf parsley and cracked black pepper.
113Garnish with some flat leaf parsley and cracked black pepper.
114Garnish with some flat leaf parsley and cracked black pepper.
Ingredients
2 shallots
2 shallots
2 shallots
300 g Swiss brown mushrooms
300 g Swiss brown mushrooms
300 g Swiss brown mushrooms
6 garlic cloves, peeled
6 garlic cloves, peeled
6 garlic cloves, peeled
3 g flat leaf parsley
3 g flat leaf parsley
3 g flat leaf parsley
1 g fresh tarragon
1 g fresh tarragon
1 g fresh tarragon
8 large boneless and skinless chicken thighs
8 large boneless and skinless chicken thighs
8 large boneless and skinless chicken thighs
2 teaspoons olive oil
2 teaspoons olive oil
2 teaspoons olive oil
2.5 g onion powder
2.5 g onion powder
2.5 g onion powder
2.5 g garlic powder
2.5 g garlic powder
2.5 g garlic powder
1 g dried thyme
1 g dried thyme
1 g dried thyme
1 g dried oregano
1 g dried oregano
1 g dried oregano
sea salt flakes
sea salt flakes
sea salt flakes
cracked black pepper
cracked black pepper
cracked black pepper
1.5 tablespoons olive oil
1.5 tablespoons olive oil
1.5 tablespoons olive oil
20 g unsalted butter
20 g unsalted butter
20 g unsalted butter
100 milliliters white wine or chicken stock
100 milliliters white wine or chicken stock
100 milliliters white wine or chicken stock
300 milliliters thickened cream
300 milliliters thickened cream
300 milliliters thickened cream
50 g Parmesan cheese, grated
50 g Parmesan cheese, grated
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.