Chicken Thighs with Paprika Sauce and Shiitake Mushrooms
This recipe for Chicken Thighs with Paprika Sauce and Shiitake Mushrooms creates a tender, moist and incredibly flavorful chicken in a delicious broth.
Servings: 4
Note: If you are cooking for a particular style of eating, please check all of your ingredients carefully.
Ingredients
Broth Ingredients (or use 1 1/2 cups purchased low sodium chicken broth)
- bones from 10 chicken thighs
- 4 cups thinly sliced onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/4 cup olive oil
Chicken Thighs
- 10 chicken thighs (with skin, and if making broth, with bones)
- 2 tablespoons paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
- 6 cloves garlic (crushed)
- 2 cloves garlic (minced)
- 5 ounces shiitake mushrooms (roughly chopped)
- 6 sprigs thyme
- 4 bay leaves
- 3/4 cup sherry
- parsley for garnish
Instructions
Chicken Broth (if making broth)
- Remove bones from chicken. Place onions on rimmed baking sheet and top with chicken bones, carrots and celery, Drizzle with 1/4 cup olive oil.
- Roast in 400 degree oven until ingredients begin to brown.
- Put roasted ingredients in pot with six cups of water and simmer for three hours. Drain broth, remove excess fat, and measure broth. If less than 1 1/2 cups, add water to equal 1 1/2 cups. If more than 1 1/2 cups, either simmer to reduce to 1 1/2 cups or reserve amount in excess of 1 1/2 cups for another use. Refrigerate 1 1/2 cups of broth until ready to use.
Chicken Thighs
- Mix paprika, salt and pepper and rub on skin of chicken thighs. Refrigerate overnight. Heat 1/2 cup olive oil and crushed garlic in pan until hot, and brown chicken thighs in batches. Remove chicken from pan. Discard crushed garlic.
- Add mushrooms to pan and heat, stirring occasionally, until cooked. Add 2 cloves minced garlic and cook briefly. Add thyme, bay leaves, sherry and chicken broth. Simmer 10 minutes. Put chicken thighs in a single layer in a baking pan with the sauce and bake at 350 degrees until the chicken is cooked.
- Serve in shallow bowl or rimmed plate garnished with parsley.
Notes
This recipe was inspired by a recipe I received in a food and wine class with Brian Moran.
This is a great make-ahead dish. You will season the chicken thighs the day prior to making the dish, and you will want to make the broth the day prior as well.
This dish freezes well, so you also have the option make the entire dish well ahead of time, or double the recipe and freeze half for a later meal. Thaw it first and then reheat it in the oven at 400 degrees.
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