Recipe: Delicious Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce

Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce. Our Sauce is Made With Loads of Real Garlic For Robust Taste. Containing No Artificial Flavors, Also Dairy-Free, Gluten-Free and Low in Added Sugars. 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.

Served over rice, pasta, mashed potatoes OR low carb Keto options like mashed cauliflower or zucchini noodles, this would have to be one of the best ways to enjoy boneless chicken thighs! 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. You can have Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce

1. You need 2 cups of bold chicken stock.
2. You need 4 of large bone in and skin on chicken thighs (deboned).
3. You need 1/2 lb of Angel hair pasta.
4. It's 6 of large cloves garlic fine chopped.
5. You need 1/2 cup of chopped cilantro.
6. It's 2 tsp of red pepper flakes.
7. It's 6 tbsp of butter.
8. You need 1 of large lemon.
9. It's of Asiago cheese (grate fresh).
10. You need 8 oz of pack whole white mushrooms (look for the smallest ones) washed and sliced in half or sliced to uniformity.
11. You need of Salt and pepper.

Add a few pats of butter and then the pasta and toss well adding Asiago as the pasta is heating up, continue tossing. See great recipes for Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce too! This is the only way I cook my thighs. It's simple and has that authentic chicken taste.

Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce step by step

1. Start by deboning the chicken thighs and trimming large flaps of loose skin.
2. 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).
3. 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..
4. Lower the heat and add the garlic and sauté for a few minutes until fragrant..
5. 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..
6. Add a few pats of butter and then the pasta and toss well adding Asiago as the pasta is heating up, continue tossing..
7. Serve the chicken thigh over a bed of the pasta and finish with a squeeze of lemon and some more Asiago and cilantro.

I'm very open to other recipes John A. I'd ordered in chicken legs for this Saturday's garden picnic so used. Melt the butter in a saucepan over medium heat. We like it served with brown rice, pasta, quinoa or farro on the side, or a serve it with roasted veggies and a salad. In a small bowl, toss the remaining cilantro with the basil and mint.