Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce:

1. Take 2 cups bold chicken stock
2. Take 4 large bone in and skin on chicken thighs (deboned)
3. Take 1/2 lb Angel hair pasta
4. Make ready 6 large cloves garlic fine chopped
5. Make ready 1/2 cup chopped cilantro
6. Prepare 2 tsp red pepper flakes
7. Take 6 tbsp butter
8. Make ready 1 large lemon
9. Get Asiago cheese (grate fresh)
10. Prepare 8 oz pack whole white mushrooms (look for the smallest ones) washed and sliced in half or sliced to uniformity
11. Get Salt and pepper

Crispy garlicky crust, juicy insides and a terrific buttery garlic sauce. Make dinner extra fabulous by serving these Garlic Chicken Thighs with this addictive Curried Basmati Rice or Mushroom Rice! In this recipe for Chicken Thighs with Cilantro Sauce, the deep meaty flavor of the dark meat stands up to the bold pairing of the pungent herb. The combination of cilantro with uncooked garlic and shallots was just so pungent.

Instructions to make Crispy chicken thigh with angel hair, mushroom and garlic butter cilantro sauce:

1. Start by deboning the chicken thighs and trimming large flaps of loose skin
2. Salt and pepper the skin of the thighs and slowly sear skin side down until golden brown. Salt and pepper the flesh side and flip, quickly sear the other side. Place in the oven to keep warm. (I use a bacon press to really get the skin crispy. (The thighs have enough fat so do not add oil if using a non stick pan)
3. Add 3 pats of butter along with the mushrooms to the pan scraping up the brown bits, add salt and pepper and sear until golden brown.
4. Lower the heat and add the garlic and sauté for a few minutes until fragrant.
5. Add the chicken stock, juice from a half lemon, a few pinches of cilantro, a couple pinches of salt and simmer until reduce by half, taste for seasoning.
6. Add a few pats of butter and then the pasta and toss well adding Asiago as the pasta is heating up, continue tossing.
7. Serve the chicken thigh over a bed of the pasta and finish with a squeeze of lemon and some more Asiago and cilantro

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