Dark meat is a favorite in many cuisines and particular a favorite of mine. It’s immense popularity and fabulous taste is often matched by its ease of preparation. In my culture, it is preferred over white meat. A huge drawback for me, it’s the amount of time it takes to get ready. Usually between 40- 45 minutes. Grrrr… How is that for a wait, when your stomach is rumbling? Coupled with the repeated echoes ” is dinner ready?” Coming from the living room …Welcome to my life! This Chicken Thigh with Mushroom Garlic Sauce comes in really handy, because you can have a simple yet elegant meal on the table in less than no time. Thanks to Jacque Pepin technique and recipe which I spiced things up, to suit my taste buds- added thyme, Cajun salt, and threw in some evaporated milk and it hit the spot- Délicieux et Magnifique! It involves two simple processes, pan-frying the chicken in a non-stick pan, tightly covered for about 16-18 minutes and the end result …a crispy crust and tender chicken. Incroyable Don’t sweat it; you do not have to worry about oil. The Chicken produces it’s own oil and you even have left over. The next step is making the sauce-, which is easy – assuming you have all your ingredients, ready to go. What am going to say is that ,this sauce is pretty good- pair it with rice and you would shove the chicken aside and just eat the rice and mushroom and onion sauce. Enjoy! [adthrive-in-post-video-player video-id=”APfYJArN” upload-date=”2019-09-18T08:23:31.000Z” name=”Chicken Thigh with Mushroom Garlic Sauce” description=”Crispy and tender Chicken thigh with mushroom, onion and garlic sauce- ready in under 30 minutes.”]
