Keto Hungarian Chicken Thighs with Mushrooms

Ingredients

• about 680 g Chicken thighs
• about 450 g Mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 1 tablespoon Sweet paprika
• 1/2 cup Chicken broth
• 1/4 cup Heavy cream
• 2 tablespoons Lard
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat the about 680 g of chicken thighs dry and season them evenly with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper.
2. 2Place a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the 2 tablespoons of lard and let it melt completely.
3. 3Carefully place the seasoned about 680 g of chicken thighs into the hot skillet. Sear the chicken for 3-4 minutes per side, until nicely browned. Remove the chicken from the skillet and set it aside on a plate.
4. 4Add the about 450 g of mushrooms, sliced, and the 1 medium onion, chopped, to the same skillet. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables have softened.
5. 5Stir in the 2 cloves of garlic, minced, and the 1 tablespoon of sweet paprika. Cook for 1 minute more, until fragrant, being careful not to burn the garlic.
6. 6Pour in the 1/2 cup of chicken broth and bring the liquid to a simmer, scraping up any browned bits from the bottom of the skillet.
7. 7Return the browned about 680 g of chicken thighs to the skillet. Reduce the heat to medium-low (149°C / 150°C), cover the skillet, and let the chicken cook for 20-25 minutes, or until the internal temperature reaches 74°C.
8. 8Stir in the 1/4 cup of heavy cream and heat gently for 1-2 minutes until the sauce is warmed through. Do not boil after adding the cream.
9. 9Serve the Keto Hungarian Chicken Thighs with Mushrooms hot.

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