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Chicken with Creamy Mushroom Sauce
Chicken with Creamy Mushroom Sauce
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Crispy fried chicken paired with savory mushroom cream sauce. Simple, hearty, and flavorful.
Ingredients:
  • 3 to 4 pounds bone-in, skin-on chicken pieces (we used thighs), excess fat trimmed
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup flour for dredging
  • 1/4 teaspoon ground black pepper
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1/4 cup chicken broth
  • 1 small onions, chopped (about 1 cup)
  • 3/4 pound fresh mushrooms, thickly sliced (I use cremini with a handful of shiitakes included for more intense mushroomy flavor)
  • 1 clove garlic, crushed
  • 1/4 teaspoon dried thyme or 1 teaspoon fresh thyme
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
Instructions:
  • Coat the chicken: Combine 1/2 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl, then coat the chicken in the mixture.
  • Preheat your oven to 350°F.
  • Sear the chicken: Heat oil in a large frying pan over medium-high heat until hot. Working in batches, place chicken pieces in the pan skin-side down. Sear until lightly browned on all sides, ensuring the oil is hot enough to sizzle the chicken without burning it.
  • Prepare the roasting pan by greasing it with butter. Lay the chicken pieces in a single layer, skin side up. Pour over the chicken broth and bake at 350°F until chicken reaches an internal temperature of 165°F, approximately 25-30 minutes for 3-4 pounds of chicken thighs. To check for doneness without a thermometer, insert a sharp knife into the largest piece - if the juices run clear, the chicken is ready to serve.
  • Start by sautéing the onions and mushrooms: Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Cook the onions until soft and translucent, about 6 to 7 minutes. Transfer the onions to a bowl. In the same pan, add the mushrooms, crushed garlic, and thyme. Increase the heat to medium high and cook until the mushrooms are lightly browned. Add the onions back to the pan, and remove the garlic clove if desired.
  • Combine the sour cream, heavy cream, onions, and mushrooms over low heat. Avoid boiling. Season with salt and pepper to your liking. Keep warm.
  • Remove cooked chicken from the oven and place it on a platter. Top with mushroom sauce and serve alongside noodles or rice. Inspired by Elena Zelayeta's Pollo con Jocoqui recipe from Elena's Secrets of Mexican Cooking, showcasing Mexican cuisine influenced by Spanish and French traditions. Elena Zelayeta, a pioneer in English-language Mexican cookbooks, overcame blindness to create culinary classics in the 1940s and 50s.

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