Chicken Thighs with Mushrooms



This is so good, that it’s totally guest worthy. The trick is to make sure that the thighs get nicely browned to make it look all the more appealing!


6 boneless skinless chicken thighs

Flour for dredging

1 pkg. sliced crimini mushrooms

2 oz. chopped pancetta

2 shallots, finely chopped

1 T. white wine vinegar

1 cup chicken broth

Chopped parsley for garnishing

Olive oil and butter for cooking


Dredge the chicken thighs with flour. Season with salt and pepper.

Heat some oil and butter in a pan until the butter has stopped bubbling.

Add the chicken thighs and let them brown really well on both sides.

Remove them from the pan.

Add the mushrooms and pancetta to the pan. Cook until the mushrooms have softened.

Remove them from the pan.

Add some more olive oil if needed and add the shallots. Cook them for a few minutes.

Add the vinegar and chicken stock. Bring to a boil and cook for a few more minutes.

Add back the chicken and the mushrooms. Cook for about 15 minutes until the chicken has cooked through and the sauce has thickened a bit.

Stir in the parsley and serve.


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