Recipe: Perfect Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauceCompare
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compound of Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce
- give 2 cups of bold chicken stock.
- give 4 of large bone in and skin on chicken thighs (deboned).
- a little 1/2 lb of Angel hair pasta.
- then 6 of large cloves garlic fine chopped.
- This 1/2 cup of chopped cilantro.
- give 2 tsp of red pepper flakes.
- You need 6 tbsp of butter.
- also 1 of large lemon.
- then of Asiago cheese (grate fresh).
- give 8 oz of pack whole white mushrooms (look for the smallest ones) washed and sliced in half or sliced to uniformity.
- This of Salt and pepper.
This Chinese Crispy Chicken with Honey Garlic Sauce is one of those meals everyone loves! Easy to make spicy or mild. Add whole garlic cloves and mushrooms to Dutch oven. Stirring constantly, cook garlic and mushrooms until lightly browned, taking care not to burst garlic.
Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce modus operandi
- Start by deboning the chicken thighs and trimming large flaps of loose skin.
- 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).
- 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..
- 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..
- Add a few pats of butter and then the pasta and toss well adding Asiago as the pasta is heating up, continue tossing..
- Serve the chicken thigh over a bed of the pasta and finish with a squeeze of lemon and some more Asiago and cilantro.
I chose to use the chicken thigh with bones and skin for additional flavor in the sauce. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until Chicken was very flavorful. I had to add more heavy cream and a lot more seasoning. I m probably not going to make this again.