Boneless Slow Roasted Chicken | Springer Mountain Farms

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier and maintains a high smoke point.

boneless chicken thighs

🥗Healthier: skinless chicken breasts

💰Cheaper: bone-in chicken thighs

Skinless breasts are leaner; bone-in thighs are often cheaper.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are more affordable and have a longer shelf life.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories; water with seasoning is cost-effective.

Add a bit of olive oil to a cast iron pan.

Season the boneless chicken thighs with salt and black pepper, using a generous amount.

Add unsalted butter to the pan along with the olive oil.

Slowly roast the chicken in the pan, covering it if possible.

Every 5-10 minutes, check the chicken, making sure it doesn't stick to the bottom and baste it with the oil and butter.

After about 20-25 minutes, remove the chicken from the pan and let it rest on a clean plate.

In the same pan, add seasonal mushrooms and roast them to develop flavor.

Add fresh thyme to the mushrooms while they roast.

Once the mushrooms are nearly ready, add chopped garlic to the pan.

Pour in Eforia Pilsner beer and reduce it for 3-4 minutes.

After reducing the beer, add a little bit of heavy cream to the pan.

Season the sauce with salt and black pepper to taste.

Combine the chicken with the sauce, adding the juices from the chicken back into the sauce.

Plate the mushrooms in the center of the dish and finish with the sauce over the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary