Pollo cremoso ai funghi

Ingredienti

• 6 bone-in and skin-on chicken thighs
• kosher salt
• fresh cracked black pepper
• paprika
• 4 tablespoons butter
• 1 shallot, finely chopped
• 1 1/2 cups baby bella mushrooms
• 4 garlic cloves, finely minced
• 4 sprigs fresh thyme
• 1/2 cup dry white wine, such as pinot grigio
• 1 cup chicken stock
• 1 cup heavy whipping cream
• 1 cup freshly grated parmesan cheese

Preparazione

1. 1

   Season chicken thighs generously with salt, pepper, and paprika. Set aside.

2. 2

   In a large skillet, melt butter over medium-high heat. Once butter is sizzling, sear chicken thighs on both sides, about 3-5 minutes each side. We’re just cooking chicken on both sides for brownness as they will finish cooking internally later on. Transfer to a plate and set aside.

3. 3

   Add in chopped shallot and sauté until tender and translucent, about 2-3 minutes. Then add in mushrooms and continue cooking until mushrooms are deeply browned, about 5 minutes.

4. 4

   Next, add in minced garlic and let cook until fragrant, while stirring, about 2 minutes. Toss in thyme sprigs.

5. 5

   Pour in white wine, stock, cream; stir together to combine everything and let mixture come up to a boil, about 3-5 minutes. Then sprinkle in parmesan cheese and stir until melted.

6. 6

   Lastly, add chicken thighs back into skillet and take a spoon to drizzle sauce over tops of chicken. Cover pan with lid and reduce heat to medium-low and allow chicken to continue cooking internally, about 20-25 minutes or until chicken is cooked through completely. Halfway through, be sure to flip chicken for even cooking.

7. 7

   Serve hot with your favorite side dishes and enjoy!