Serves 4 – 6
Ingredients:
700g boneless skinless chicken thighs
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
Salt & pepper
Olive oil
500g white button mushrooms, sliced
1 Tbsp butter
4 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
125ml chicken stock
1 tsp wholegrain mustard
¼ cup fresh parsley, chopped
Method:
Dry chicken thighs with paper towel and place in a large bowl. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning and a drizzle of olive oil.
Heat a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and almost cooked through. Remove chicken from pan and set aside.
To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until golden brown. Add the garlic, thyme and oregano; sauté until fragrant.
Deglaze the pan with chicken stock. Simmer and reduce and then add the mustard. Return chicken to the pan and stir through the fresh parsley.
