Recipe of Any-night-of-the-week Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook 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. Prepare 2 cups bold chicken stock
2. Take 4 large bone in and skin on chicken thighs (deboned)
3. Take 1/2 lb Angel hair pasta
4. Get 6 large cloves garlic fine chopped
5. Take 1/2 cup chopped cilantro
6. Make ready 2 tsp red pepper flakes
7. Make ready 6 tbsp butter
8. Get 1 large lemon
9. Get Asiago cheese (grate fresh)
10. Make ready 8 oz pack whole white mushrooms (look for the smallest ones) washed and sliced in half or sliced to uniformity
11. Get Salt and pepper

Instructions 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

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