By Kansas Living
Chicken Thighs with Cream Sauce over Pearled Sorghum
Ingredients
CHICKEN
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- 1 tsp. kosher salt
- 1 tsp. freshly ground
- black pepper
- 6 boneless, skinless chicken thighs
- 1 Tbs. olive oil
CREAM SAUCE
- 2 Tbs. butter
- 1 cup sliced button mushrooms
- 3 cloves garlic, crushed or minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 Tbs. Dijon mustard
- 1 cup baby potatoes, halved
- lengthwise and simmered until fork-tender
- 2 cups fresh spinach, chopped
- 2-3 cups cooked pearled sorghum, warm
- 1 Tbs. fresh Italian parsley, chopped, for garnish, optional
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a small bowl, combine the garlic powder, smoked paprika, kosher salt and freshly ground black pepper. Sprinkle the mixture over the chicken thighs on all sides.
- In a large skillet over mediumhigh heat, add the olive oil. When the oil is hot, add the chicken thighs, searing them on both sides, three to four minutes per side; remove from the skillet.
- Using paper towels, wipe out the skillet. Heat the skillet over medium heat; add the butter. When the butter begins to sizzle, add the mushrooms and garlic, cooking and stirring three to four minutes until softened and fragrant.
- Stir in the chicken broth, heavy cream and Dijon mustard. Let the sauce simmer on low for eight to 10 minutes until slightly thickened.
- Add the boiled potatoes and chopped spinach to the skillet, stirring to coat them in the sauce.
- Return the chicken thighs to the skillet, spooning the sauce on top. Simmer for eight to 10 minutes or until the chicken is
- fully cooked and hot throughout.
- Serve the chicken and sauce over a bed of warm pearled sorghum. Add kosher salt and freshly ground black pepper to taste. Garnish with chopped Italian parsley, if desired, and enjoy at once.
