I made this recipe on Instagram stories the other night. It was really delicious. I am making a point of using my early hours to do this instead of the mindless other things I have been doing with my weird sleep schedule early morning wake ups.
So here you have:
astellar chicken + wild mushrooms + white wine pan sauce + garlic butter egg noodles
6 x mary’s organic boneless skinless chicken thighs
garlic butter from diablo foods (you can make your own)
2 cups of sliced wild mushrooms shiitake | oyster | baby shiitake
1 x yellow onion diced
6 x fresh carrots peeled and sliced
washed and chopped bunch of rainbow chard
2 cups of dry white wine (I used a sauvignon blanc)
2 cups of chicken stock
few springs of fresh thyme chopped
kosher salt + fresh ground pepper to taste
1lb wide egg noodles (cook as directed separately)
pat chicken thighs dry with a paper towel and salt + pepper them.
heat a large pan on a medium flame.
add 2 x tbsp of garlic butter.
add chicken thighs to pan.
sear chicken for 6 minutes on each side. the goal is to brown the chicken.
take chicken off the pan. let it rest on a plate.
add onions + carrots to the pan and a little pat of garlic butter to sauté your vegetables on a low flame.
you want to make sure you pick up all the brown bits from searing the chicken in that pan on your vegetables.
after the carrots and onions have sautéed for a few minutes, add your mushrooms and sauté for another 4 or 5 minutes.
slowly add about half of your white wine and half of your chicken stock. about 1 cup of each. turn up the heat to a medium flame and cook your vegetables and add a few sprigs of thyme to your sauce.
make sure your whole meal is timed properly so it’s time to…..
cook your egg noodles in a separate pot of salted water as directed and set aside. add a little garlic butter and/or olive oil and salt and pepper after you have cooked and drained the noodles to make sure they don’t stick together.
ALSO, the CHICKEN. Time to slice up those chicken thighs you set aside. They will NOT be cooked so after you slice it up, throw it back into your pan with all the vegetables.
add your chopped rainbow chard to the pan.
add the rest of your white wine and chicken stock and simmer for an additional 20 minutes.
salt and pepper to taste.
plate your buttered egg noodles and top with your delicious chicken + wild mushroom sauce!
if you make this recipe, tag me in your picture: @stellarmich I would love to see your creations. xo
Here are the Instagram story videos: helpful for the visual. Bon appetit!