Chicken Thighs, Rosemary Wedges, And Thyme-Balsamic Mushroom Cream Sauce

• steak fries GARLIC ROSEMARY
• 2 russet potatoes large, washed
• 1 tablespoon fresh rosemary chopped
• 3 cloves garlic peeled and smashed
• 3 tablespoons olive oil
• 1/2 teaspoon crushed red pepper
• salt
• mushroom cream sauce REDUCED THYME-BALSAMIC
• 1 cup white mushrooms cleaned & sliced
• 1/2 cup balsamic vinegar
• 1/4 cup heavy cream
• 1 tablespoon fresh thyme chopped
• 1 teaspoon canola oil
• chicken thighs
• 2 boneless skinless chicken thighs trimmed
• 1 cup flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon chili powder
• pepper
• 3 tablespoons olive oil

1. Preheat oven to 425. Cut the potatoes into long wedges, leaving the skin on. Line a sheet pan with foil and put directly on a burner at medium heat. Add 2 Tablespoons of olive oil and red pepper flakes. Take your cloves of garlic and lightly crush with a knife, just enough to break them open, and add them to the hot oil. Bless the oil with the garlic, moving it around to completely flavor, until the garlic just starts to brown on the edge, and then remove the garlic and set aside. Remove the sheet pan from the heat, add the potato wedges, and sprinkle with rosemary, then mix to evenly coat the potatoes with the oil and herbs. Put in the oven for 25 minutes, flip the potatoes, drizzle with remaining Tablespoon of olive oil, and put them back in for another 15-20 minutes, or until they start to brown and turn crispy. Season with salt and pepper to taste.
2. While the potatoes are in the oven, heat 1 teaspoon of canola oil in a saucepan over medium-low heat. Add the sliced mushrooms and cook for 5 minutes. Add the balsamic vinegar and reduce the heat to low, and cook the vinegar down until a quarter of it has reduced. Add the thyme, heavy cream, and roasted garlic cloves from the potatoes, and simmer to combine flavors. After a few minutes, remove the garlic cloves and remove from heat.
3. While the balsamic sauce is reducing, season your chicken thighs with salt and pepper. Combine the flour, paprika, garlic, onion, and chili powders all in a plastic resealable bag and shake to combine. Dredge the chicken thighs one at a time by putting them in the bag, sealing it, shaking to coat, and then shaking off any excess flour. Add the olive oil to a medium pan and heat over medium-high. When the oil is hot (you will see it shimmering, if it starts to smoke, it is too hot), add the chicken thighs top-side down to sear and cook for 3-5 minutes, then flip when golden brown. Cook for another 3-5 minutes, or until the chicken is cooked through.
4. To plate, layer the potato wedges first, then the chicken thigh, add some mushrooms from your sauce on top of the chicken, and then ladle the balsamic sauce over it all. Garnish with fresh thyme leaves sprinkled on top, or a sprig of thyme.

rosemary, potatoes, rosemary, garlic, olive oil, red pepper, salt, mushroom cream sauce reduced, white mushrooms, balsamic vinegar, heavy cream, thyme, canola oil, chicken thighs, chicken, flour, paprika, garlic, onion powder, chili powder, pepper, olive oil

Taken from www.yummly.com/recipe/Chicken-thighs_-Rosemary-wedges_-and-Thyme-balsamic-mushroom-cream-sauce-995372 (may not work)