Boneless Chicken Thighs a la Drick

The secret is the mushroom caper sauce mingling with the spices.

Y'all know what I do, I mean here, on this site. Many of the recipes I like to share with you are steeped in traditional cookery centering on our locale, it's history and lore. The ones from my kitchen, ones that are mine, well, sometimes I get a little inventive but that is what I do. I am a recipe writer. Now, most of the time coming up with a post title is the easiest part of it. The one today I suppose reflects a bit of me; southern fried with a refined Creole flair. Actually the recipe is more like 'lightly sautéed, French Basque'. But the south is full of a little bit of everything, a melding pot of all who entered into Mobile Bay by first Prince Madoc ab Owain Gwynedda (Madoc) from Wales back in the early 1170’s and later Desoto of Spain who battled the Mobilla (Mobile) Indians. Oh yeah, the French later arrived and made somewhat peace with the locals.



This recipe is so easy to make and the chicken comes out so delectable. It is made in one pan which is what I like most about cooking a la Drick, (pardon my own praising but this one is really good folks). It also uses my Butcher's Rub that I like to use on pork, beef, seafood as well as poultry but secretly, if you take a look at the ingredients, you can just sprinkle a little right out of your spice cabinet. Don't over do it on the salt as the capers are very salty. Now, get out that pan and get to cooking one of the best chicken meals ever. Enjoy!

Sautéed Thighs with Mushroom Caper Sauce
3 servings (2 thighs ea)

6 boneless, skinless chicken thighs
1 1/2 tablespoons of my Butcher's Rub, divided
1 1/2 tablespoon olive oil, divided
3 tablespoons margarine
1 large shallot, sliced
4 ounces fresh mushrooms, thinly sliced
1 ounce dry sherry
1 tablespoons small capers

Remove as much fat as you can from the thighs, rinse under running water and pat dry with paper towels. Lay flat on pan and sprinkle lightly with half of the Butcher's Rub. Flip thighs over and season top side with remaining rub. Allow to set for 15 minutes.

Heat a skillet over medium high heat and when hot, add 1 tablespoon of olive oil and sauté three of the thighs for 1 minute. Turn thighs and cook another minute. All you want to do is sear the meat and adhere the rub to the surface. Drain and place on a warm plate. Continue cooking remaining thighs adding the other oil.

In the same skillet, add the margarine and allow to cook out the water content. Add the shallot and mushrooms sautéing for 5 minutes. Stir in the sherry and simmer for 3 minutes.

Add chicken thighs and spoon the mushroom mixture on top of the chicken. Top with the capers and reduce heat to very low. Cover and simmer for 20 minutes.

Serve over brown rice, a pilaf, pasta or couscous.