Chicken Thighs with Mushrooms and Chimichurri

1. Prep

Gather your parsley, dill, chives, mint, oregano, and thyme. Chop each into the base of a food processor. Finely chop your shallot and mince the anchovy filet. Zest your lemon, taking care to avoid the bitter white pith. Microplane the garlic clove and add everything to the base of the food processor.

2. Chimichurri

In a food processor, combine all the chopped herbs, shallot, anchovy, lemon zest, microplaned garlic, and chili flake. With the food processor running, stream in the olive oil and red wine vinegar.

3. Sear Chicken

In a large skillet, heat the avocado oil over medium-high heat. Add the chicken thigh pieces with a pinch of salt, searing them until they develop a beautiful golden-brown crust.

4. Cook Mushrooms

Add the oyster mushrooms in a single layer with another pinch of salt, making sure not to crowd the pan. This ensures the mushrooms will sear properly for a golden brown color and a rich, earthy flavor. Stir occasionally for even browning.

5. Deglaze

Add the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by 80% to cook off the alcohol.

6. Finishing Ingredients

Once everything is cooked, turn off the heat and pour in your fresh chimichurri. Toss everything together, ensuring each piece of chicken and mushroom is coated in the herby sauce. Taste and adjust the seasoning if needed before plating and serving.