Recipe: Perfect Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce

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It's really interesting is not it. Now is the time for us to start cooking crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce recipes. You can have crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce:

1. Take 2 cups of bold chicken stock.
2. Use 4 of large bone in and skin on chicken thighs (deboned).
3. Get 1/2 lb of Angel hair pasta.
4. You need 6 of large cloves garlic fine chopped.
5. Use 1/2 cup of chopped cilantro.
6. Take 2 tsp of red pepper flakes.
7. Provide 6 tbsp of butter.
8. Prepare 1 of large lemon.
9. Take of Asiago cheese (grate fresh).
10. Take 8 oz of pack whole white mushrooms (look for the smallest ones) washed and sliced in half or sliced to uniformity.
11. Provide of Salt and pepper.

Steps to make Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce:

1. Start by deboning the chicken thighs and trimming large flaps of loose skin.
2. 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).
3. 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..
4. Lower the heat and add the garlic and sauté for a few minutes until fragrant..
5. 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..
6. Add a few pats of butter and then the pasta and toss well adding Asiago as the pasta is heating up, continue tossing..
7. Serve the chicken thigh over a bed of the pasta and finish with a squeeze of lemon and some more Asiago and cilantro.

This quick and easy chicken thigh recipe has all the delicious flavors of a traditional chicken piccata, but instead of dredging thinly pounded chicken breasts in flour and sautéing them, we used chicken thighs and made them with a perfectly. For the mushroom sauce, heat the butter and olive together in a frying pan until melted. Quickly cook the shallot and garlic until just softened. Add all the mushrooms to the pan along with some of the reserved poaching liquid. Cook for five minutes, then remove from the heat and stir in the crème fraiche.

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