Being basically a night student has its perks. For one, I don’t start until the afternoons, so my mornings are free for lazy sleep ins and hitting the gym (or….not). But it also means that my meal schedule is all screwy, leaving me to eat at odd hours, and come home to just generally snack on whatever is around in the evening. Finally I decided it was time to get it together, and make myself a real dinner after class. Since my freezer is packed with boneless chicken thighs, I thought a nice creamy mushroom dish would be perfect for the darker meat.
6-8 boneless, skinless chicken thighs
1/2 cup flour seasoned with salt and pepper
2 tbsps butter
2 tbsps olive oil
1 lb mushrooms, sliced (I used baby bellas, but crimini would work well too)
4-5 cloves garlic, sliced
1 1/2 cups white wine
2 tbsps fresh chopped thyme
2 tbsps grainy moustard
1/2 to 3/4 cup heavy cream
1/2 cup grated parmesan cheese
In a large skillet (I used my larger cast iron pan, because I love any excuse to use cast iron), melt the butter and olive oil together on medium heat. Dredge the chicken thighs in the seasoned flour, and place the thighs in the hot skillet, browning on each side for about 5 mins. Remove from pan and set aside.
Add mushrooms and garlic to pan, and sautee on medium-high heat until the mushrooms get softer and start to brown.
Add the white wine and thyme, and stir to loosen browned flour on the bottom of the pan. Bring to a simmer, and add chicken back into the skillet. Continue to simmer for 15-20 mins, while the flour browned to the chicken loosens and thickens the wine.
Then, remove chicken from pan again, and set aside. Stir in the cream, moustard, and grated cheese, and add the chicken thighs back into the pan. Bring back up to a simmer until chicken is heated through.
Serve with a roasted fingerling potato medley, and a side of salad (I’ve been on a huge ceasar salad kick for the last few weeks).