- 4 bone in, skin on chicken thighs*
- 12-16 oz egg noodles*
- garlic powder
- olive oil
- 5 cloves garlic, chopped (yes that’s correct)
- 9 oz assorted mushrooms* (chopped)
- 1 c white wine (dry but still something you can drink, this bottle was about $10 & perfect)
- 1/2 c heavy whipping cream
- fresh sage
• Season chicken thighs all over with salt, pepper & garlic powder as desired
• Drizzle oil into cast iron skillet & let oil heat on medium until you can tell it is hot, then place chicken thighs skin side down until fat renders off & skin is golden brown (6-8 minutes)
• When fully browned the skin should easily come off the pan & not stick. Flip the chicken & continue cooking for another 6-8 minutes
• Remove Chicken & replace with chopped mushrooms & garlic to sauté down. It should fill the skillet initially but cook down in about 5 minutes.
• Remove sautéed Mushrooms & add white wine to pan, simmering for about 5-10 minutes*
• While wine simmers pour yourself a glass
• Begin boiling water for noodles
• Whisk in the cream with the sauce that has formed from marrying the fond & wine.
• Return chicken to skillet, cooking for an additional 15 minutes or until chicken is completely cooked through.
• Add fresh sage to sauce while chicken cooks
• Boil egg noodles to al dente (the package on these said 10 minutes, they were there around minute 7) & strain completely
• top buttered egg noodles with chicken, sauce, & mushrooms
*tips & tricks for ya if you made it this far:
- bone in, skin on chicken thighs typically come in a pack of 4+. I can split this as dinner/lunch/dinner/lunch but the amount should be appropriate for a small family although I would recommend boneless thighs that still have the chicken skin or even chicken cutlets for smaller children.
- Egg noodles aren’t necessary- when I came up with this I was craving my mom’s Beef Stroganoff which always had cream of mushroom soup & some sort of either curly noodle or egg noodle. I like the size of these in relation to the chicken thighs but really any pasta will do.
- I used portobello & shiitake mushrooms but if you’re short on time or your grocery doesn’t have those, any fresh brown chopped mushrooms will do as they become part of the sauce. I also use the mushroom stems because of this.
- Use of a large glass lid over the skillet helps trap the moisture inside & ensure the chicken doesn’t dry out, I use the lid at every stage to help marry the flavors.
- When adding the wine to the pan, the goal is to deglaze the pan, removing what is known as the fond (the little brown bits) from the bottom of the pan. The wine should slowly become more like a sauce and darken in color from the chicken & veggie bits.
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