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

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



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!)
  • 12 teaspoons white wine vinegar
  • 3 tablespoons extra virgin olive oil
  • Kosher salt and pepper to taste


  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.