Boneless Chicken Thighs | Master Chef Professionals Original

To begin this substantial dish start by finely dicing up your shallot and placing them to one side, moving on to our chestnut mushrooms using a kitchen towel wipe the top of the mushroom from any excess dirt, and removing the tail (bottom of the mushroom) chestnut mushrooms start by cutting the tip of the mushrooms and slice them lengthways moving on to our woodland mushrooms slice them the same way as you did with the chestnut mushrooms but keep them to the same size.


When you have done that take your rosemary and strip the rosemary’s leaves from the stem and finely chop it and leave to one side.




Moving swiftly on to the chicken thighs, first change to a red chopping board if you have one but if you don’t have one just clean your existing one and use that instead.




To start by cutting some of the excess fat off the chicken. (Please keep the excess fat to one side you will need it later)




Now to debone our chicken to do this you will need to use a sharp knife ie such as a boning knife or a fliting knife if you don’t have one or the other you can use some kitchen scissors.



First, find where the bone is and use your chosen utensil to cut a small incision, and use a stroking motion to carefully peel away the flesh from the bone. Now lightly score your chicken skin face up don’t cut too deep but enough to pierce the skin of the chicken.


Preheat a non-stick pan with a bit of oil. While waiting for the pan to get to temperature add some salt and pepper. Add your chicken to the pan skin side down ( this ensures your get nice crispy skin for the result) when your chicken gets a nice crispy brown add your garlic, thyme and your chopped rosemary flip your chicken to the other side and cook for another 3-4 minutes.


Add your asparagus spears this will infuse with the chicken’s natural flavour, add your butter and slowly base our chicken this will help by not drying the chicken as much. Remove your asparagus spears to one side and chicken to a tray and place them into a preheated oven at 180˚C for 10 minutes.


Now one to our mustard mushroom cream sauce. To start add your excess fat and skin with some of your dice up the friend garlic that you use to fry your chicken in, place in your prepared shallots once soften add your selection of prepared mushrooms into the pan the mushrooms will absorb all the oil from the pan.


Next add in both mustards make sure you mix well, now add half of the cube of chicken stock.
Turn your stove on high, add your splash of cognac or another high percentage alcohol such as brandy or vodka and light it up!




SAFETY NOTE; NORMALLY LET THE FLAMES GO OUT BY THEMSELVES. BUT IF THE FLAME GETS OUT OF HAND SIMPLY PLACE A METAL LID ON TOP TO STOP IT AND THAT IS HOW TO FLOP IT SAFELY.


Now after that amazing light show we will now add our cream make sure you toss your pan so the cream can be fully incorporated into the sauce. Cook the cream but not until it boils. Make sure to add your salt and pepper to taste.


Now to check up on our chicken. There are two ways to do this the first way is to use a food probe to check the internal temperature and the other way is to use your finger to touch the chicken and see if it is cooked or not. The feeling should be firm but bounce.


Now to build up the plate first place a generous amount of that amazing beautiful sauce on the bottom of the plate then add your asparagus spears crossing each other place one of your chicken pieces balancing off one of the asparagus spears and the other chicken thigh place on a tilted angle to the other thigh.


Bon Appétit!