Pan-Roasted Chicken Thighs with Mushroom Fricassee and Spring Salsa Verde

Some of our favorite recipes are the ones that include elements that can be mixed and matched with even more recipes depending on the season and food preferences. Enter: this seemingly simple pan-roasted chicken dish with creamy stewed mushrooms and a vibrant salsa verde with lots of spring herbs. It’s full of so much flavor and the best part is you can deconstruct every element of this meal.

Not a fan of mushrooms? Nix the stewed ‘shrooms altogether and add a side of roasted spring asparagus and radishes instead. Decidedly not eating meat? Bookmark this recipe for the spring salsa verde alone—it’s delicious when added to salads, pastas, and poured over roasted veggies. And, it transcends seasons: Swap in other seasonal herbs and ingredients to give it a summery, autumnal, or even wintry flare.

Pan-Roasted Chicken Thighs with Mushroom Fricassee and Spring Salsa Verde

★★★★★ 5 from 1 reviews

• Author: Misfits Market
• Yield: 2-4 1x

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Ingredients

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Pan-Roasted Chicken Thighs

• 4 skin-on, bone-in chicken thighs
• Kosher salt and pepper to taste
• 1 tablespoon sunflower or safflower oil
• 2 sprigs thyme
• 4 cloves garlic, skin on and smashed
• 4 lemon slices

Mushroom Fricassee

• 3 cups mixed mushrooms, cleaned and sliced
• 2 teaspoons butter
• 1 tablespoon sunflower or safflower oil
• 1 teaspoon white wine vinegar
• Kosher salt and pepper to taste

Spring Salsa Verde

• 2 tablespoons fresh chives, minced
• 2 tablespoons fresh parsley, minced
• 1 tablespoon fresh fennel fronds or dill, minced
• 2 thin lemon slices, seeded and finely chopped (yes, rind and all!)
• 1–2 teaspoons white wine vinegar
• 3 tablespoons extra virgin olive oil
• Kosher salt and pepper to taste

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Instructions

1. Preheat oven to 475 degrees.
2. Season chicken thighs with salt and pepper. Heat oil in a cast iron pan or heavy nonstick skillet over high heat. Sear thighs, skin-side, down for 2 minutes. Reduce heat to medium-high and continue cooking for 10 minutes.
3. Flip thighs over, add thyme sprigs and garlic cloves to the pan. Add one lemon slice over top each thigh.  Place pan in oven and cook for another 10-12 minutes until thighs are cooked through.
4. In a separate skillet, heat oil and butter over medium-high heat. Once hot, add vinegar and cook for 30 seconds. Add mushrooms and cook until crispy, about 5-7 minutes. Season with salt and pepper.
5. For the salsa verde, whisk together herbs and vinegar. Slowly stream in oil while continuing to whisk. Season with salt and pepper.
6. Arrange mushrooms on a platter, place chicken thighs over top, drizzle with salsa verde, and serve.

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