How to Make Award-winning Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Crispy chicken thighs in a thick and creamy mushroom garlic sauce with a sprinkle of herbs and parmesan cheese is THE weeknight dinner everyone raves about! Hi Jenny, thank you for all your wonderful recipes! I made your crispy chicken thighs in creamy mushroom sauce tonight and while I found it simple and. In this recipe for Chicken Thighs with Cilantro Sauce, the deep meaty flavor of the dark meat stands up to the bold pairing of the pungent herb.

To get started with this recipe, we have to prepare a few components. You can have crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce:

1. Get 2 cups bold chicken stock
2. Take 4 large bone in and skin on chicken thighs (deboned)
3. Prepare 1/2 lb Angel hair pasta
4. Make ready 6 large cloves garlic fine chopped
5. Make ready 1/2 cup chopped cilantro
6. Take 2 tsp red pepper flakes
7. Prepare 6 tbsp butter
8. Make ready 1 large lemon
9. Take Asiago cheese (grate fresh)
10. Prepare 8 oz pack whole white mushrooms (look for the smallest ones) washed and sliced in half or sliced to uniformity
11. Make ready Salt and pepper

Chicken with Mushrooms, Prosciutto, and Cream Sauce. Drizzle butter into a casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken. Great over angel hair pasta with some fresh lemon juice on top.

Instructions to make Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce:

1. Start by deboning the chicken thighs and trimming large flaps of loose skin
2. 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)
3. 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.
4. Lower the heat and add the garlic and sauté for a few minutes until fragrant.
5. 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.
6. Add a few pats of butter and then the pasta and toss well adding Asiago as the pasta is heating up, continue tossing.
7. Serve the chicken thigh over a bed of the pasta and finish with a squeeze of lemon and some more Asiago and cilantro

Sprinkle mushrooms and remaining garlic on top of chicken. Great over angel hair pasta with some fresh lemon juice on top. Chicken Thighs with Creamy Tomato Basil Spinach Sauce - great idea for a quick weeknight meal! 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.

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