I had some in the freezer and after looking around on here and the interweb, I decided on a recipe I found on eatwell101...Garlic Chicken Thighs in Creamy Mushroom Sauce. Biggest change I made was grilling the thighs instead of pan frying. Here we go...
The lineup...
Thighs seasoned with course salt & fresh cracked black pepper...
![20220724_160923[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='750' height='1000' viewBox%3D'0 0 750 1000'%2F%3E "20220724_160923[1].jpg")
Diced onion, 3 cloves chopped garlic, sun dried tomatoes, sliced mushrooms. Heavy cream, unsalted chicken broth, and grated parmesan cheese not in the picture...
![20220724_155744[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='1000' height='750' viewBox%3D'0 0 1000 750'%2F%3E "20220724_155744[1].jpg")
Grilled the thighs over lump until cooked and a char on both sides. About 5 minutes on each side...
Sautéed mushrooms in olive oil and butter until browned on both sides. Added the garlic for a couple of minutes then the onion and cooked until translucent. Next added the drained tomatoes for a few before adding a couple of cups of unsalted chicken broth...
After reducing for a few minutes, reduce the heat and add the heavy cream and simmer for a couple of minutes until it thickens. Stir in the parmesan cheese and taste for seasoning. Once the cheese has melted, add in the chicken...
Next up is fresh beets. Peeled the roots and cut into ~1" cubes, chopped the stalks, separated and washed the greens...
The roots were coated with EVOO, course salt & cracked pepper, and roasted in a 450℉ oven until tender and slightly browned on the edges. The stems were sautéed in EVOO until tender then the greens were added until they wilted. Seasoned with course salt & cracked pepper...
Boiled up some pasta for the chicken and cream sauce, baked some frozen Pillsbury biscuits and all is ready. Time to eat...
Those who were here raved about the chicken and sauce. Some were not thrilled with the beets, but my wife, myself, and her mother love them. These were really fresh and looked fantastic so...
The lineup...
Thighs seasoned with course salt & fresh cracked black pepper...
Diced onion, 3 cloves chopped garlic, sun dried tomatoes, sliced mushrooms. Heavy cream, unsalted chicken broth, and grated parmesan cheese not in the picture...
Grilled the thighs over lump until cooked and a char on both sides. About 5 minutes on each side...
Sautéed mushrooms in olive oil and butter until browned on both sides. Added the garlic for a couple of minutes then the onion and cooked until translucent. Next added the drained tomatoes for a few before adding a couple of cups of unsalted chicken broth...
After reducing for a few minutes, reduce the heat and add the heavy cream and simmer for a couple of minutes until it thickens. Stir in the parmesan cheese and taste for seasoning. Once the cheese has melted, add in the chicken...
Next up is fresh beets. Peeled the roots and cut into ~1" cubes, chopped the stalks, separated and washed the greens...
The roots were coated with EVOO, course salt & cracked pepper, and roasted in a 450℉ oven until tender and slightly browned on the edges. The stems were sautéed in EVOO until tender then the greens were added until they wilted. Seasoned with course salt & cracked pepper...
Boiled up some pasta for the chicken and cream sauce, baked some frozen Pillsbury biscuits and all is ready. Time to eat...
Those who were here raved about the chicken and sauce. Some were not thrilled with the beets, but my wife, myself, and her mother love them. These were really fresh and looked fantastic so...
