From Jon Michelena's kitchen in Chile. 
Chicken Thighs with Mushrooms - Keto, Jon Style
When I cook this dish, I usually like to sprinkle a little flour on the seasoned chicken before browning it. The flour helps keep the chicken from sticking to the pan and also thickens the sauce. For dietary reasons, I didn't use flour this time.
Just make sure the oil is hot over medium heat before adding the chicken. Try to use a stainless steel skillet. Don't use tongs to lift the chicken—if it sticks, tongs can shred the meat. It's better to use a spatula. Give it enough time to brown and it won't stick.
Chicken Thighs with Mushrooms - Keto, Jon Style
When I cook this dish, I usually like to sprinkle a little flour on the seasoned chicken before browning it. The flour helps keep the chicken from sticking to the pan and also thickens the sauce. For dietary reasons, I didn't use flour this time.
Just make sure the oil is hot over medium heat before adding the chicken. Try to use a stainless steel skillet. Don't use tongs to lift the chicken—if it sticks, tongs can shred the meat. It's better to use a spatula. Give it enough time to brown and it won't stick.
Open in Cookpad AppSteps
- 1
Measure and cut all the ingredients for the recipe. Pat the chicken dry with paper towels. In a small bowl, mix all the seasonings and season the chicken thighs. In a large skillet, heat olive oil over medium heat and brown the chicken thighs on both sides. Set aside.
- 2
In the same skillet without cleaning it, sauté the shallots. Add the beer, deglaze the pan, and let half of it evaporate.
- 3
Add the mushrooms, bell pepper, and tomato sauce, and mix well. Return the chicken thighs to the pan, cover, and cook slowly for about 15 minutes on each side.
- 4
Serve with pasta or rice if desired.
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