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Cozy fall nights call for the perfect weeknight meal. This recipe, inspired vaguely by 1990s soup-can chicken dinners of our childhoods, is our favorite kind: the one you can make in 20 minutes or less while binge watching your favorite show. It starts with chicken thighs seasoned with a bouillon cube seared in the pan, then sauteed mushrooms with garlic and fresh thyme. It finishes with a touch of cream, lemon zest, and chopped chives and served over fluffy egg noodles that hold the sauce perfectly.
4 chicken thighs, boneless, skinless, cut into cubes or stripes
1 cube chicken bouillon
¾ pound assorted mushrooms (button, shiitake, cremini), cut into chunks
½ teaspoon Kosher salt
¼ teaspoon cracked black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
3 cloves garlic, minced
2 thyme sprigs
1 cup heavy cream
zest of 1 lemon
2 tablespoons finely sliced chives ( or parsley)
6 oz egg noodles
You'll never go back to plain hot dogs again.
Easy to make, easy to keep.
Raw, and really delicious.
No drive-thru breakfast can compete with this masterpiece.
