Food quote of the day, from Dolly Parton:
“My weaknesses have always been food and men—in that order.”
Chicken Thighs and Mushrooms in Butter, Wine, Garlic and Lemon
Kosher salt and fresh ground pepper to taste
8 chicken thighs, bone in, skin on
6-10 cloves garlic, diced
1 lb. cremini mushrooms stems removed and wiped clean
1 cup chicken stock
1 cup dry, white wine
Red pepper flakes to taste
Chopped cilantro, for garnish
Fresh lemon juice from 2 lemons, remove seeds
1/2 cup grated parmesan cheese
Heat a large, high sided heavy skillet on medium high until very hot.
Add butter, swirl around pan, and let melt.
When butter is foamy and melted, add chicken thighs.
Lightly salt chicken thighs
Cook chicken thighs 5 minutes on each side, until golden brown.
When chicken thighs are well browned, remove from pan – do not drain pan grease.
Add garlic to pan, stir well.
Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.
Add second half of butter to pan, let melt.
Let garlic and mushrooms brown – about 4-6 minutes. Do not let garlic burn, reduce heat if needed.
Add red pepper flakes when mushrooms are cooked through.
Add stock, lemon juice, and cheese.
Stir well, being sure to scrape up any browned bits from bottom of pan.
Bring to a boil, let reduce and thicken slightly for 2 minutes.
Add chicken thighs back to pan, let sauce reduce another 5-8 minutes, flipping chicken occasionally, until thick and chicken thighs are 165 internal temp.
Garnish with cilantro, remove from pan and serve immediately!