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4-8 boneless, skinless organic chicken thighs
2 cups chicken broth
3 Tbsp garlic (minced)
1 tsp red pepper flakes
4 Tbsp olive oil
16oz baby bella mushrooms (sliced)
3/4 cup shallots (diced)
5 Tbsp unsalted butter
1/2 cup heavy cream
Salt & pepper
Corn starch (as needed to thicken sauce)
3/4 cup green onion (chopped for garnish)
Pat dry chicken thighs with paper towel and season salt, pepper, and garlic powder (season to your liking)
Heat half of the olive oil in a pot over medium high heat and sear the thighs in batches. Do not over crowd your pot. Sear until the thighs have a good golden brown color on both sides. They do not have to be cooked all the way, they will finish in the sauce (add the remaining olive oil as needed)
When done, remove from skillet and place chicken on a paper towel lined plate.
Once you’ve removed the chicken thighs, add to the same skillet the butter, shallots, mushrooms, garlic and red pepper flakes. Reduce heat to medium and sauté for 10-15 minutes.
Add chicken stock and heavy cream.
Bring sauce to a simmer and add 2 tablespoons of corn starch. Stir until the sauce begins to thicken, add more corn starch is needed to reach your desired thickness.
Add the chicken thighs back to the sauce for 10-15 minutes until chicken thighs reach an internal temperature of 165°.