Today I’m sharing not one, but TWO incredible chicken recipes. Trust me, you’ll want to see both 😋. Start by seasoning 6 chicken thighs on both sides.
You will need approximately 1 teaspoon of salt and ½ teaspoon of black pepper. Rub the seasoning well. Wherever you’re watching from, I hope you’re having a beautiful day ❤️.
Melt 1 tbsp butter in a large pan over medium-high heat. Add a small splash of olive oil to keep the butter from burning. Fry the chicken thighs, skin side down, for about 4–5 minutes until browned.
If needed, work in batches to avoid overcrowding the pan. Finely chop 1 shallot. By the way, we’re finally back in Florida 😍.
Two months in Europe with three kids…😅 and now I’m back in my kitchen. Honestly, this feels like a vacation ☺️. transfer the chicken to a plate.
Cook the shallot in the same pan for 2 to 3 minutes, until translucent. Mince, grate, or finely chop one garlic clove and add it to the onion. OPTIONAL.
‼️ Deglaze with 80 ml (⅓ cup) of brandy or cognac. Once the liquid is simmering, the alcohol will evaporate. If you can’t use alcohol, add 1/3 cup (80 ml) of beef stock or water.
Add 1 cup (250 ml) of beef stock. Meanwhile, crush 3 teaspoons of peppercorns. Crush them with a rolling pin.
Alternatively, use a mortar and pestle, a heavy pan, or the side of a chef’s knife. Stir the crushed peppercorns into the sauce then add ½ cup (125 ml) of heavy cream and mix to combine. Transfer the chicken back to the sauce, remembering to include all the juices that have accumulated on the plate.
Coat the chicken in the sauce, cover, and let it gently simmer over low heat for 10 to 12 minutes, until tender and cooked through. Get ready for the most delicious second chicken recipe! 😋.
Chives (optional). Serve over rice, creamy mashed potatoes, polenta, or pasta 😋 and finish with freshly chopped chives. I hope this inspires your next dinner 😘.
Yum 🤤. Bring the water in the pot to a boil. Add 2 bay leaves, 1 tablespoon of black peppercorns, 1 tablespoon of salt, 2 garlic cloves, and the juice of half a lemon.
Place two chicken breasts in the pot. Once the water comes to a boil, cover with a lid and turn off the heat. Let it sit, covered, for 30 minutes.
Warm a frying pan over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Slice 450 g (16 oz) of mushrooms.
sauté for about 4 minutes until nicely caramelized, stirring occasionally. 2 garlic cloves. season with ½ teaspoon of salt and pepper.
Mix well and cook for about half a minute. Deglaze with 80 ml (⅓ cup) of white wine, and simmer for 1 minute until the wine has evaporated. Add 160 ml (⅔ cup) of chicken stock.
120 ml (½ cup) of sour cream. 50 g (½ cup) of grated parmesan. Bring the sauce to a simmer, reduce the heat to low and cook for another minute.
fresh parsley. If you like, add some chopped fresh parsley. Open the lid and take out the chicken breasts.
They're perfectly poached and ready to use. Thanks for watching, liking and subscribing 🥰. mm…delicious😋.
