Recipe for Low-Temperature Cooked Chicken Thighs

Place the chicken thighs in a dish and coat them with marinade. Add a little sea salt and pepper. Cover and let rest for 30 minutes. In a skillet, sear the chicken thighs for 2 to 3 minutes and place them in the baking dish. Bake in a preheated oven at 90°C (194°F) for 1 hour and 45 minutes (internal temperature 72°C or 162°F). Before the chicken finishes cooking, cook the pasta in salted boiling water.

Prepare the mushroom sauce: In a skillet, pour in the cream and add the mushrooms. Bring to a boil and let simmer for a few minutes. Add the mustard and chopped parsley. Turn off the heat. Combine this sauce with the cooked pasta. Serve a plate of pasta topped with a piece of chicken sprinkled with chopped parsley.

Note: mouclade marinade*: a subtle blend of 18 spices and aromatic plants including curry, shallots, and garlic. I always use mushrooms harvested in the fall; they are very plentiful and very good! Cleaned, sliced, cooked for a few minutes in a pan, and frozen.

To finish, if you looked closely at the small photos, indeed, there is more than enough for 2 people! I always take the opportunity to make more and freeze it. That way, I already have a prepared meal; all I need to do is thaw and reheat! General tips to know for cooking at low temperature: Always sear the meat before placing it in the oven. Place the meat in a preheated dish (which should be in the oven when you turn it on). There’s no need to grease the dish! Place your serving dishes at the bottom of the oven. This way, your plates, gravy boat, etc., won't be cold, as what comes out of the oven isn't super hot, so it cools down very quickly!