Well, hello. Today’s post is all about the fact that we eat A LOT of chicken. I could probably just write one sentence about this recipe and be done but you know how I like to talk so……..
Little chicken thighs swimming in a white wine and mushroom sauce with a drool worthy aroma wafting around your kitchen is just too dang incredible not to share. Simply brown the chicken, make your mushroom sauce, pop it into the oven and voilà , dinner is served. With only a handful of ingredients, this is a perfect meal to share on a weeknight or to feed a crowd (just make sure to double or triple the ingredients!)
The combination of buttery mushrooms with garlic and the white wine sauce is utterly dreamy. Don’t like mushrooms? No worries. Skip them and sauté another veggie that will make you happy. I’ve made this with spinach, kale, zucchini and even eggplant. All really good!
Oh, and chicken thighs are really the BEST for this recipe because chicken breasts tend to dry out quickly when baked. I’m also a big fan of leaving the skin ON because it allows for a much better sear before the baking process and locks in the flavour and the moistness of the meat. Next tip. Dry those thighs. And when I mean dry….I mean dry. Take a paper towel and pat them so that all the moisture is absorbed and your seasoning sticks to the thighs. This is the key to getting that super tasty, crispy thigh. Another suggestion. Never, ever crowd your skillet when searing meat. It’s a lesson I’ve learned from one of the best home chefs on the planet, Ina Garten. The same holds true for roasting vegetables. If you crowd your pan, the food will steam and not sear. Lastly, DO NOT MOVE THE MEAT AROUND. I know it’s totally tempting to shake and shimmy your pan but allowing it to sear is the key here. T and F (time and flip).
What’s on the side? Just about anything. I served mine with steamed fresh green vegetables and creamy mashed potatoes. Other accompaniments such as rice, pasta, or low calorie options like mashed cauliflower or zucchini noodles are also perfect options for this dish.
Oh, and as far as I am concerned, I think chicken thighs are the best part of the chicken. Why? Because they’re packed with flavour and super easy to cook. I’ve roasted, seared, baked, grilled and dried out a ton of breasts but thighs are virtually impossible to mess up.
The other thing I love about this recipe is that it’s a ONE skillet meal deal. The chicken thighs are seared on the stove, the sauce is made next and then put in the oven to bake until they’re cooked through. Couldn’t be easier shmeasier. Enjoy!
- 2 tablespoons olive oil
- 8 chicken thighs skin-on bone-in, pat dry on both sides with paper towel
- Salt and pepper
- Italian Seasoning
- 2 tablespoons salted butter
- 8 oz mushrooms, sliced
- 2 -3 garlic cloves, minced
- 2 tablespoons salted butter, divided
- 1 tablespoon all purpose flour
- ½ cup chicken stock, homemade or store bought, I use low sodium organic
- ¼ cup dry white wine, I used chardonnay
- 2 tablespoons fresh parsley, minced and divided
- additional salt and pepper to taste
- Preheat the oven to 400F.
- Make sure your chicken thighs are dried well with paper towels to allow the seasoning to stick when searing so they get nice and crispy. Sprinkle both sides with salt, pepper and Italian seasoning. Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Once the skillet is hot, place chicken thighs in the skillet skin down and cook for 4 to 5 minutes on each side, until golden brown on both sides. Only turn them once while cooking the thighs. Remove chicken from pan and set aside. Don't panic, the chicken will be golden brown but not cooked through. They will continue to cook in the oven.
- Add one tablespoon of butter and the sliced mushrooms to the pan then sauté for 4 - 5 minutes until cooked. Add minced garlic and cook for additional 1-2 minutes or until garlic is fragrant but not burned.
- Reduce the heat to medium and add the additional tablespoon of butter. Once melted, move mushrooms to one side and whisk in one tablespoon flour into the melted butter. Now add the wine slowly to the hot pan, increasing heat from medium-high to high for a few minutes. Add the chicken stock, one tablespoon of the parsley then let everything cook for about 5 minutes. Add salt and pepper and taste the sauce. Using salted butter will give a lot of flavour to the sauce but feel free to adjust the taste and add more.
- Return chicken thighs back to the pan and add the additional tablespoon of parsley on top of the chicken. Place the skillet in the oven and bake for 35 minutes. Serve hot.
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