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Before you jump to Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Conserve Money In The Kitchen.
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The kitchen by itself gives you many small means by which energy and money can be saved. Environmentally friendly living is not really that hard. A lot of it really is merely making use of common sense.
We hope you got benefit from reading it, now let’s go back to crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce recipe. To make crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce you only need 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce:
- You need 2 cups bold chicken stock
- Prepare 4 large bone in and skin on chicken thighs (deboned)
- Prepare 1/2 lb Angel hair pasta
- Prepare 6 large cloves garlic fine chopped
- You need 1/2 cup chopped cilantro
- Use 2 tsp red pepper flakes
- Take 6 tbsp butter
- Get 1 large lemon
- Use Asiago cheese (grate fresh)
- Get 8 oz pack whole white mushrooms (look for the smallest ones) washed and sliced in half or sliced to uniformity
- You need Salt and pepper
Instructions to make Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce:
- Start by deboning the chicken thighs and trimming large flaps of loose skin
- 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)
- 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.
- Lower the heat and add the garlic and sauté for a few minutes until fragrant.
- 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.
- Add a few pats of butter and then the pasta and toss well adding Asiago as the pasta is heating up, continue tossing.
- Serve the chicken thigh over a bed of the pasta and finish with a squeeze of lemon and some more Asiago and cilantro
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