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Meat
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
I love a simple and easy chicken recipe that everyone enjoys and presents nicely for a crowd.
2 teaspoons salt
1/4 teaspoon black pepper
2 cloves garlic, chopped, or 1 teaspoon Gefen Garlic Powder
1 teaspoon smoked or regular paprika
1/2 teaspoon chili powder
2 teaspoons brown sugar
8 pargiyot
3 tablespoons Gefen Olive Oil
1 tablespoon margarine
1 tablespoon Gefen Olive Oil
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
16 ounces (450 grams) baby bella mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary (optional)
1/2 cup chicken broth
1/2 cup Gefen Oat Milk
1/2 teaspoon salt
pinch pepper
1/4 cup chopped fresh parsley, for garnish (optional)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Mix salt, pepper, garlic or garlic powder, smoked paprika, chili powder, and brown sugar in a small bowl.
Place the pargiyot in a ziplock bag and drizzle with olive oil. Smear the spice mixture all over the pargiyot, making sure they’re fully coated.
Line a baking sheet with Gefen Parchment Paper and place the pargiyot in a single layer. Bake for 45 minutes. Remove the chicken from the oven and let it rest for five to 10 minutes.
Heat margarine and olive oil in a large skillet over medium heat. Add garlic and sauté for one to two minutes. Add the sliced mushrooms and cook until they start to brown, about 10 minutes. Add thyme and rosemary.
Pour in chicken broth and oat milk. Bring the mixture to a simmer and cook for five to seven minutes, until the sauce has thickened slightly. Add salt and pepper.
Cut the chicken into one-inch- (two-and-a-half-centimeter-) wide strips to serve. Place sliced chicken thighs on a plate or platter, then spoon the herby mushroom sauce over the centers of the chicken strips.
Garnish with chopped parsley, if desired.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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