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FOUR SEASONS BREEZE | JANUARY 2026 33 If you have any questions, call or text me at (951) 275-7081. Garlic Mushroom Chicken Thighs To start the year off right, here is a healthy, one-pan chicken dish that is easy to make and absolutely delicious. Serve with rice, mashed potatoes, pasta, or mashed cauliflower. Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes. Serves 4. Thoroughly read the entire recipe before starting. • 6 bone-in chicken thighs, skin on or skinless • 1 teaspoon sea salt, or to taste • 1 teaspoon freshly ground black pepper, or to taste • 1/2 Tablespoon paprika, preferably smoked Hungarian • 2 Tablespoons butter, divided • 2 Tablespoons extra virgin olive oil, divided • 8-ounce cremini mushrooms, sliced • 6 to 10 cloves of garlic, minced (use to your taste) • 3/4 cup low-sodium chicken stock or white wine • 1 Tablespoon AP or gluten-free flour, optional INGREDIENTS DIRECTIONS 1. Remove chicken thighs from the refrigerator about 20-30 minutes before cooking to bring to room temperature. Pat the chicken dry and trim off any excess fat. In a small bowl, combine the salt, pepper, and paprika. Season the thighs with the spice mixture, set aside. 2. Heat a 10 to 12-inch cast-iron or heavy-bottom skillet over medium-high heat until very hot. Add 1 Tablespoon each of butter and olive oil. When the butter is melted and the oil is hot, add the chicken thighs, skin-side down. Sear the thighs without moving for 4 to 5 minutes. Flip the chicken and cook for an additional 4 to 5 minutes, or until golden brown on both sides. Remove chicken from the pan to a clean plate. Loosely cover with aluminum foil to keep warm. 3. Return the skillet to medium heat. Add the remaining butter and olive oil to the pan. When butter is melted and the oil is hot, add the mushrooms. Sauté, stirring often for 3 to 4 minutes. Add the garlic and cook until fragrant, about a minute. Push the mushroom mixture to one side of the pan. Add the chicken and any accumulated juices to the pan. Spoon the mushrooms over the chicken. Add the chicken stock or white wine. Bring to a simmer. Cover and cook for an additional 8 to 10 minutes or until the chicken is cooked through to a temperature of 165 degrees. 4. Optional step: For a thicker sauce, combine about 2 Tablespoons of the pan juices in a cup or bowl with the flour to make a slurry. Combine the slurry with the juices in the skillet, cook, stirring constantly, for another 2 to 3 minutes or until the raw flour taste is gone. Serve and enjoy.

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