Oven Roasted Chicken with Mushrooms and White Wine
Serves: 4
  • 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
  1. Preheat the oven to 400F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2019/11/19/oven-roasted-chicken-with-mushrooms-and-white-wine/