adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken Thighs With Mushrooms and Shallots
Chicken Thighs With Mushrooms and Shallots
0 Likes
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Simple yet delicious chicken thighs, seared and baked, topped with creamy mushroom-tarragon sauce.
Ingredients:
  • 1 tablespoon olive oil
  • 3 pounds skin-on, bone-in thicken thighs, trimmed of excess fat
  • 1/2 teaspoon salt
  • 1 pound cremini or button mushrooms (plus a couple sliced shiitake mushrooms if available for extra mushroom flavor)
  • 1/2 cup chopped shallots
  • 3/4 teaspoon dried tarragon (or 2 teaspoons chopped fresh tarragon)
  • 1/2 cup chicken stock
  • 1/2 cup dry white wine
  • 2 tablespoons heavy whipping cream
  • Freshly ground black pepper
  • 1 tablespoon chopped fresh parsley
Instructions:
  • Preheat the oven to 350°F.
  • Sear the chicken in a hot skillet: Heat olive oil in a large skillet over medium-high heat. Pat dry the chicken pieces and place them skin-side down in the pan. Season with 1/4 teaspoon of salt and cook undisturbed until golden brown, for about 7-8 minutes.
  • Prepare the chicken for baking by arranging the pieces skin-side up in a roasting pan. Bake at 350°F for 20-30 minutes or until the chicken reaches an internal temperature of 165°F. Adjust cooking time based on the size of the chicken thighs and prior skillet cooking.
  • Sauté the mushrooms: Thickly slice the mushrooms while the chicken roasts. Leave 1 Tbsp of the fat in the pan. Heat the pan on medium high heat, then add the mushrooms, stirring to coat with the fat.
  • Sauté the shallots and tarragon until the mushrooms turn glossy and release their water. Stir in the chopped shallots and tarragon, then cook for one more minute.
  • Pour the stock and white wine into the pan over high heat. Let the liquid reduce by half. Season with 1/4 teaspoon or more of salt and black pepper. Finish by gently stirring in the cream and simmering on medium heat for a minute.
  • To present, spoon the flavorful mushroom shallot sauce into the serving dish. Arrange the chicken pieces on top, and generously drizzle any remaining drippings over them. Finish with a sprinkle of fresh parsley for a pop of color and taste.

Similar Recipes