Jul 13 2026
Restaurants›Copper Spoon›Chicken Thigh & Roasted Mushrooms Recipe

Chicken Thigh & Roasted Mushrooms Recipe

Inspired by Copper Spoon
Time1h 30m
Serves4

Yogurt marinated and grilled thigh provençal garlic brodo / roasted garlic gnudi local oyster mushrooms / summer greens salsa verde

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken Marinade

Roasted Garlic Brodo

Roasted Garlic Gnudi

Summer Greens Salsa Verde

Local Oyster Mushrooms

Method

Chicken Marinade

  1. 1

    Marinate the Chicken

    In a bowl, combine the plain yogurt, minced garlic, lemon juice, olive oil, salt, black pepper, and Herbes de Provence. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Roasted Garlic Brodo

  1. 2

    Prepare the Brodo

    Preheat the oven to 400°F (200°C). Cut the tops off the garlic heads to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft. In a pot, combine the roasted garlic (squeezed from the skins) with chicken broth, fresh thyme, salt, and black pepper. Bring to a simmer and let it cook for 15 minutes.

Roasted Garlic Gnudi

  1. 3

    Make the Gnudi

    In a mixing bowl, combine ricotta cheese, flour, grated Parmesan cheese, egg, salt, and black pepper. Mix until a soft dough forms. On a floured surface, shape the dough into small dumplings (about 1 inch in diameter). Bring a pot of salted water to a boil, then gently drop in the gnudi. Cook until they float to the surface, about 3-4 minutes. Remove and set aside.

Summer Greens Salsa Verde

  1. 4

    Prepare the Salsa Verde

    In a food processor, combine chopped parsley, chopped basil, rinsed capers, minced garlic, lemon juice, and olive oil. Pulse until combined but still slightly chunky. Season with salt and black pepper to taste.

Local Oyster Mushrooms

  1. 5

    Roast the Mushrooms

    In a skillet, heat olive oil over medium heat. Add the local oyster mushrooms, season with salt and black pepper, and sauté until golden brown and tender, about 5-7 minutes.

Grilling the Chicken

  1. 6

    Grill the Chicken Thighs

    Preheat a grill or grill pan over medium-high heat. Remove the chicken thighs from the marinade and grill them for about 6-7 minutes on each side, or until cooked through and juices run clear. Let rest for a few minutes before serving.

More from Copper Spoon