Hauts de cuisse de poulet à l’ail et aux champignons

Ingrédients

• 1 1/2 pounds boneless skinless chicken thighs, (around 6-8 fillets)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon cracked pepper
• 3/4 teaspoon paprika
• 2 tablespoons olive oil, (divided)
• 1 tablespoon butter
• 8 ounces brown mushrooms, (sliced )
• 4 cloves garlic, (minced)
• 1 tablespoon fresh parsley, (chopped)
• 1/2 - 1 teaspoon dried thyme, (adjust to your taste)
• 1/2 - 1 teaspoon dried rosemary, (adjust to your taste)
• 1/2 cup dry white wine or chicken broth
• salt and pepper, (to season if needed)

Préparation

1. 1

   Pat chicken thighs dry with a paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt, pepper and paprika. Coat the chicken evenly with the combined seasoning.

2. 2

   Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in the center (about 8 minutes on each side, depending on thickness). Add the remaining oil to cook the second batch. Transfer to a plate; set aside and keep warm.

3. 3

   In the same pan, melt the butter and add the mushrooms. Cook until soft (about 3 minutes). Add the garlic, parsley, thyme, and rosemary; sauté until fragrant (about 1 minute). Add in the wine or stock and let simmer to reduce to half.

4. 4

   Return the chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.