Creamy Cognac Mushroom Pasta with Crispy Chicken Thighs 🍄🟫 Are you into mushrooms?! Full length recipes are all on www.ameliaisnotachef.com 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 Shortened Instructions (more detailed instructions on my website) 1. Preheat oven to 375°F. Boil a large pot of salted water, cook pasta to al dente, drain, and reserve 1 cup of pasta water. 2. Season chicken thighs with salt and pepper. In a large skillet, heat 2 tablespoons olive oil over medium-high. Brown chicken skin-side down for 6-7 minutes, flip, and cook 3-4 minutes more. Transfer to an oven-safe dish and bake for 15-20 minutes or until 165°F. 3. In the same skillet, reduce heat to medium. Sauté mushrooms until golden, about 8-10 minutes, then set aside. 4. Add remaining oil and butter to skillet, cook shallots until translucent (5-8 minutes), then garlic for 1 minute. 5. Deglaze with cognac, reducing by half. Add broth, cream, and thyme, whisk in parmesan, and simmer for 5 minutes. 6. Return mushrooms to skillet, add pasta, and toss to coat. Use reserved pasta water if sauce is too thick. Add lemon zest, adjust seasoning. 7. Serve pasta with chicken, garnish with parsley, thyme, and extra parmesan.
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