Crispy Chicken Thighs with Creamy Mushroom Pasta
Some Cooking Essentials:
9 Qt Dutch Oven
Shun Cleaver
All Clad Measuring Cups
Pyrex Glass Cups
All-Clad 4 Quart
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Creamy Chicken and Mushroom Pasta
Yield: 6-8
Ingredients
- 6-8 bone-in, skin-on chicken thighs
- 1 lb dried pasta like fettuccine or pappardelle
- 1 ½ lbs mixed mushrooms (e.g., cremini, shiitake, oyster), sliced
- 7 shallots, finely chopped
- 4 garlic cloves, minced
- 1/2 cup of cognac
- 4 cups heavy cream
- 1 cup chicken stock
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 ½ tablespoons fresh thyme, chopped (plus extra for garnish)
- 3/4 cup parmesan, freshly grated, plus more for serving
- Salt and Black Pepper to taste
- Zest from 1 lemon
Instructions
- Preheat oven to 375°F
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1 cup of pasta water, and set aside.
- Season the chicken thighs generously with salt and pepper.
- In a large skillet or pan (I use a 5 quart), heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken thighs, skin-side down. Cook without moving them for about 6-7 minutes until the skin is golden and crispy. Flip and cook for another 3-4 minutes on the other side.
- Remove the chicken from the pan and transfer to a lined pan to finish cooking in the oven for about 15-20 more minutes, or until the internal temperature reaches 165°F.
- Using the same pan, reduce the heat to medium. Add the mushrooms, cooking them in batches if necessary to avoid overcrowding, until they are golden brown and crispy, about 8-10 minutes. Season with salt and pepper. Remove mushrooms from the skillet using a slotted spoon and set aside.
- In the same skillet, add the remaining olive oil and butter. Once melted, add shallots, cooking until they become translucent, about 5-8 minutes. Add garlic, cooking for another minute until fragrant but not browned.
- Pour in the cognac, stirring to scrape up any browned bits from the bottom of the pan. Let it simmer until reduced by half, about 2 minutes.
- Add the broth, cream, and thyme while whisking to incorporate. Whisk in the parmesan until melted. Simmer for about 5 minutes, allowing the sauce to thicken slightly.
- Return the mushrooms to the skillet. Add the cooked pasta, tossing to coat well with the sauce. If the sauce is too thick, add some of the reserved pasta water until you reach your desired consistency. Add lemon zest, adjusting seasoning with salt and pepper.
- Serve the dish with the chicken on top or alongside the pasta, garnished with extra thyme, and Parmesan.
