Creamy Garlic Mushroom Chicken

Ingredients

• 2 small shallots or 1 brown/yellow onion
• 300 grams of Swiss brown mushrooms (baby Portobellos or cremini)
• 6 cloves of garlic
• 3 grams of flat leaf parsley (optional)
• 1 gram of fresh tarragon (optional)
• 8 large boneless, skinless chicken thighs
• 2 teaspoons of olive oil
• 2.5 grams of onion powder
• 2.5 grams of garlic powder
• 1 gram of dried thyme
• 1 gram of dried oregano
• sea salt flakes to taste
• cracked black pepper to taste
• 20 grams of unsalted butter
• 100 milliliters of white wine or chicken stock
• 300 milliliters of thickened cream
• 50 grams of Parmesan cheese (optional)

Method

1. Peel and dice the shallots or onion.
2. Thinly slice the mushrooms.
3. Run the cloves of garlic along a microplane to create a paste, or chop them up.
4. Roughly chop the flat leaf parsley and tarragon if using.
5. In a large mixing bowl, combine the chicken thighs with olive oil, onion powder, garlic powder, dried thyme, dried oregano, salt, and pepper. Mix well.
6. Heat olive oil in a large pan or pot over medium-high heat.
7. Sear the seasoned chicken in batches for about 6 minutes on each side until browned. Remove and allow to rest.
8. Add unsalted butter to the same pan, melting it.
9. Cook the shallots in the pan for 1 minute, without browning.
10. Add the mushrooms and cook for 5-6 minutes until browned and moisture is released.
11. Add salt to extract moisture and continue cooking until well browned.
12. Stir in the minced garlic and cook for 45 seconds.
13. Add white wine or chicken stock to the pan and simmer for about 2 minutes to reduce.
14. Mix in the thickened cream and bring to a simmer, then reduce heat to medium-low for about 6 minutes until thickened.
15. Optionally add grated Parmesan cheese and chopped herbs, mixing well.
16. Return the chicken to the pan, including any resting juices. Cook for 1 minute to heat through.
17. Serve the chicken topped with the mushroom sauce, extra Parmesan, parsley, and cracked pepper.