HERBY CHICKEN THIGHS IN MUSHROOM PARMESAN CREAM SAUCE
6 chicken thighs, bone-in, skin-on (about 1 ½ pounds )
2 teaspoon salt
2 teaspoon black pepper
2 teaspoon garlic powder
2 tablespoon fresh rosemary, leaves stemmed and chopped
3 tablespoon olive oil
1 large onion, chopped
12 sprigs of thyme, tied with kitchen string
8 ounce cremini mushrooms, sliced
5 garlic cloves, chopped
¾ cups dry white wine
½ cup chicken stock
2 cups heavy cream
1 cup grated parmesan cheese
1 pound angel hair pasta, cooked al dente
⅓ cup chopped parsley
Preheat oven to 400 degrees.
Trim any excess fat from the chicken thighs.
Combine the salt, pepper, garlic powder, and rosemary in a small bowl. Season the thighs liberally on both sides with the spice mixture.
Heat olive oil in a large, oven proof skillet with sides, over medium high heat. When the oil is very hot, place the thighs in the pan, skin side down. Sear until the skin is crispy and golden brown, about 3-4 minutes. Flip over and cook for 2 minutes on the other side. Remove from the pan and set aside (note – chicken will not be completely cooked through yet).
Add the onion to the pan drippings along with the thyme and sauté until soft and fragrant. Add the mushrooms and garlic to the pan and cook, stirring frequently until the mushrooms are soft and lightly browned.
Add the wine and chicken stock to the pan and bring to a boil and cook for 2 minutes, letting the liquid reduce, stirring occasionally. Add the heavy cream to the pan and cook for 2 more minutes, letting the sauce thicken. Slowly, add the parmesan cheese, about 2 tablespoons at a time stirring constantly to incorporate it into the sauce (if you add it all at once, you will have a big clump of parmesan in your sauce – no Bueno!).
Place the chicken thighs back into the pan, nestled into the sauce but leave the skin exposed so it remains crispy. Transfer the pan to the oven and bake, uncovered for 10-20 minutes until the chicken is cooked through.
Serve one thigh over the angel hair pasta, drizzled with luscious sauce and garnished with parsley. DEVOUR!