Serves 2-4

Time: 1 hour

NutritionSortLoading...
Loading...

Ingredients:

2 lb boneless skin on chicken thighs

Kosher salt and black pepper

Mushroom powder, optional

12 oz sliced mushrooms. I used a mixture of shittake and cremini

4 garlic cloves, thinly sliced

1 thyme sprig

1 Tbsp all purpose flour

¼ cup shaoxing rice wine

½ cup chicken stock

1 Tbsp soy sauce

3 Tbsp chives

Steamed rice, for serving

Select allAdd

1. Season chicken thighs with salt, black pepper and mushroom powder.

2. In a cold pan, add chicken thighs skin side down. Turn heat on to medium low and cook until chicken skins have detached itself from the pan. It’ll take time, be patient, the skin will release when it is ready. About 10-15 minutes. Flip chicken over and cook until chicken is about 185F internal temperature. Another 5-10 minutes. Remove chicken from pan and set aside.

3. Add mushrooms to pan and cook until all the water is removed and the mushrooms begin to brown. About 10 minutes.

4. Add in garlic and thyme. Cook for another 2 minutes, until garlic is aromatic.

5. Add in flour and coat the mushrooms. Pour in shaoxing wine. Scrape all the fond. Add in chicken stock and cook until sauce has thickened. Simmer on low for at least 5 minutes to cook flour. Add a Tbsp of water/stock at a time if the sauce is too thick.

6. Pour mushroom sauce over reserved chicken thighs and serve with steamed rice. Top with chives.