Pan Seared Chicken w/Sautéed Mushrooms

This recipe will make you think, “Oh, that’s what parsley tastes like.” Bright and herbaceous, one bunch of flat-leaf parsley does a lot of work in this relaxed chicken dinner. First, the tough stems are puréed in a bold and garlicky buttermilk marinade that tenderizes boneless, skinless thighs, then the leaves and their tender stems are sautéed like spinach and spritzed with fresh lemon. Serve these juicy chicken thighs with rice, beans, bread or generously buttered noodles.

Featured in: A Better Boneless Chicken Dinner

Ingredients

Yield:4 servings

1bunch fresh flat-leaf parsley (3 to 4 ounces)

10garlic cloves, peeled

1 jalapeño, stemmed

2 tablespoons capers

2 tablespoons fresh lemon juice, plus wedges for serving

2 teaspoons granulated sugar

Kosher salt and black pepper

½ cup buttermilk

1½pounds boneless, skinless chicken thighs

Olive oil, as needed

Preparation

Step 1

Separate the tough parsley stems from the leaves and tender stems. Coarsely chop the tough stems.

Step 2

In a food processor, add the chopped parsley stems, garlic, jalapeño, capers, lemon juice, sugar, 1½ teaspoons salt, ½ teaspoon pepper and the buttermilk; blitz until smooth. Transfer to a medium bowl and add the chicken; turn to evenly coat. Cover and refrigerate to marinate for at least 30 minutes and up to 24 hours.

Step 3

Heat a large, preferably nonstick skillet over medium-high and add 2 tablespoons olive oil. Add the reserved parsley leaves and tender stems and cook, stirring occasionally, until considerably wilted and bright green but charred in spots, 2 to 3 minutes. Season with salt and pepper; transfer to a platter.

Step 4

In the same skillet over medium-high, add enough oil to coat the bottom. Add the marinated chicken; discard the marinade. Cook the chicken until browned and caramelized in spots, 5 to 7 minutes per side. Transfer to the platter with the parsley and serve with lemon wedges, for spritzing.

Yield: 4 servings

Total Time: 30 minutes, plus 30 minutes’ marinating

Sautéed Mushrooms

To create perfectly browned and crisp mushrooms, a combination of steaming and searing is helpful. First, steam the sliced mushrooms in a covered pot to forcefully remove their water and prevent them from soaking up fat. (Soggy and greasy mushrooms, begone.) Then, add the butter and let the mushrooms sear, stirring only occasionally, until crusty, then pour in a little water or wine to pick up the flavorful browned bits in the pot. Refrigerate for up to 4 days, or freeze for up to 6 months. (There’s no need to thaw before warming.)

INGREDIENTS

1pound button or cremini mushrooms, sliced ¼-inch thick

3 thyme sprigs

2 garlic cloves, smashed and peeled

Black pepper

Kosher salt (such as Diamond Kosher)

2 tablespoons unsalted butter

3 tablespoons water or dry white or red wine

PREPARATION

Step 1

Heat a large Dutch oven or skillet with a lid over medium-high until a drop of water evaporates quickly. Add the mushrooms, thyme, garlic, a few grinds of pepper and ½ teaspoon salt. (If not using Diamond Kosher, use half this amount for Morton’s or fine sea salt.) Cover and cook, stirring occasionally, until slightly softened and liquid is pooling, 6 to 8 minutes.

Step 2

Uncover, add the butter and reduce heat to medium. Cook, stirring once every minute, until browned, 7 to 9 minutes. Reduce heat if mushrooms are burning. Add the water, scrape up the browned bits from the bottom of the pot, and stir until the liquid has mostly evaporated. Season to taste with salt and pepper.

Total Time: 30 minutes

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4 servings