Serves 4 – 6
Ingredients:
- 700g boneless skinless chicken thighs
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper
- Olive oil
- 500g white button mushrooms, sliced
- 1 Tbsp butter
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 125ml chicken stock
- 1 tsp wholegrain mustard
- ¼ cup fresh parsley, chopped
Method
- Dry chicken thighs with paper towel and place in a large bowl. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning and a drizzle of olive oil.
- Heat a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and almost cooked through. Remove chicken from pan and set aside.
- To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until golden brown. Add the garlic, thyme and oregano; sauté until fragrant.
- Deglaze the pan with chicken stock. Simmer and reduce and then add the mustard.
- Return chicken to the pan and stir through the fresh parsley.
- Serve on a bed of zoodles, cauliflower rice or your favourite veggies.
*Recipe courtesy of the Power of Pink campaign.
From 1 October, R1 from each pink punnet of 250g whole and sliced white button mushrooms, 250g sliced white button mushrooms, the 250g budget line and the 400g whole white mushroom punnets sold sold in Pick ‘n Pay stores nationwide will be donated towards the purchasing of silicone prostheses for women affected by breast cancer and who cannot afford reconstruction after surgery.
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