Ingredients
Units
Scale
- 1 lb chicken thighs, boneless skinless
- 4 large portobello mushrooms
- 3 cloves garlic
- 3 leaves sage, fresh
- 1 tsp parsley, fresh
- 1/8 tsp cloves, ground
- 1/8 tsp black pepper, ground
- 1 tbsp butter
- 1 tsp agave nectar
- 1 tbsp bourbon (Can substitute apple cider vineager)
- 1/2 c chicken broth
- 3/4 tsp salt (plus salt to taste at the end)
Instructions
- Salt the chicken ahead of time, preferrably about 30 minutes or up to the night before, at about 3g of salt (or 1/2 tsp of kosher salt) per lb of meat. The salt can permeate the chicken, adding flavor and keeping it moist.
- Start heating a heavy bottom pan over medium high to high heat. If using a digital thermometer the pan should reach about 400 to 500ºF.
- Meanwhile, prep the veggies and herbs. Finely mince the garlic.. Wash and chop the mushrooms in about 1/2 to 1 inch chunks. Then chop the sage and parsley, keeping the herbs separate on the cutting board.
- Once the pan is hot, add the butter to the pan. Be sure to coats the entire bottom of the pan and let the butter heat for about 15 seconds. Then add the chicken to the pan. It should take 1 to 2 minutes to start seeing a golden brown color develop on the first side, then flip the chicken to sear the other side.
- Turn down the heat to medium. If the pan is looking dry, add another 1/2 tbsp of butter then add the garlic and sage to the pan. Allow it to cook for 30 seconds,
- Add the bourbon, mushrooms and agave nectar to the pan. Scrape all the delicious brown bits from the bottom of the pan.
- Continue to stir occassionally while the the mushrooms cook down and chicken cooks through, around 8 to 10 minutes. Use a meat thermometer to test the internal temperature of the chicken in the thickest part. It should read 165ºF or higher for chicken thighs.
- Salt to taste once cooked through. Be sure to taste both the chicken and mushrooms, then add salt a little at a time until the flavors start to pop.
- Take the chicken out and slice it diagnolly on a cutting board. It's best to cut against the grain, so when you see long fibers, you'll cut perpendicular to them.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Cuisine: Healthy American