This month my wellness share box from Nancy at Goose Creek Gardens included a
lovely selection of freshly dug and aged garlic bulbs. That same week I bartered for fresh
shiitakes from my friend Lexi at Wingstem Farm. These goodies combined with some fresh
boneless chicken thighs from a batch of raucous, aggressive Easter Egger males made for a
quick weeknight meal that went from stovetop to table in about 25 minutes. Serve alongside
whatever you have fresh and sitting on your countertop (sliced tomatoes, blistered Italian
peppers, cucumbers with salt and pepper) for a light summer dinner in hardly any time at all!
Don’t be afraid to try to take the bones of our chicken thighs yourself. It is really easy
and without the bones thighs cook up relatively quickly for a cut of dark meat. Leave the skin
on for the lovely dark crown color and the flavor that it adds to the mushrooms as well as the
chicken.
Boneless Chicken Thighs with Garlic and Shiitakes
Ingredients:
4 boneless, skin-on chicken thighs
1 TBSP olive or coconut oil
salt and pepper
4 TBSP butter
4 cloves garlic, minced
sliced shiitakes, I used about 2 cups fresh sliced
minced fresh thyme or other herbs
1/2 cup chicken broth or white wine (optional)
chopped parsley
Method:
Heat a skillet over medium-high heat. Season both sides of the chicken thighs with salt and
pepper. When the skillet is hot drizzle with the olive or coconut oil and place chicken thighs,
skin side down, in skillet. Cook for about 6-8 minutes and then flip, and cook for another 6-8
minutes or until chicken is cooked through. I use a thermometer to monitor and cook until the
internal temperature is 165 degrees Fahrenheit. Remove thighs and set aside, keeping warm.
Reduce heat to medium and add butter to pan. When the butter has melted add the sliced
shiitakes and cook for 3-4 minutes. Add the garlic and cook a minute or two more before
adding the herbs and then the broth or wine, if using. Scrape the browned bits from the bottom
of the pan and cook until the sauce is slightly thickened. Return the thighs to the pan and
sprinkle with chopped parsley or other herbs. Serve right from the pan!
By Anna Wills
