35 minutes
A savory dish featuring seared chicken thighs and oyster mushrooms topped with a fresh and herby chimichurri sauce.
Boneless, Skinless Chicken Thighs, cut into bite size pieces
each
Flat Leaf Parsley, chopped
cups
Dill, chopped
cups
Chives, chopped
cups
Mint, picked and chopped
cups
Oregano, picked and chopped
teaspoons
Thyme, picked and chopped
tablespoons
Shallots, peeled and chopped
each
Anchovy Filet, minced
each
Lemon, zested
each
Garlic, microplaned
cloves
pinches
cups
tablespoons
tablespoons
Oyster Mushrooms, stems trimmed and torn into chunks
cups
cups
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.
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