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Perfect Chicken
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Golden pan-fried chicken thighs baked in a creamy lemon, mushroom, wine sauce with capers.
Ingredients:
  • 2 cups chicken broth
  • 0.5 cup chopped onion
  • 1 cup white wine
  • 0.5 cup sliced fresh mushrooms, or more to taste
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 0.5 lemon, juiced
  • 1 tablespoon capers, drained
  • 0.5 cup cornstarch, or as needed
  • 4 skinless, boneless chicken thighs
Instructions:
  • Combine chicken broth, onion, and garlic in a saucepan and bring to a boil. Cook until liquid is reduced by half, around 10 minutes. Add white wine, return to a boil, and reduce by half again, about 10 minutes. Add mushrooms, rosemary, and sage and simmer until mushrooms are tender and juicy, about 15 minutes. Stir in cream, butter, lemon, and capers. Simmer until the sauce thickens, about 10 minutes. Total cooking time: 45 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Coat the chicken thighs evenly with cornstarch in a shallow bowl. Shake off any excess. Pan-fry the chicken in olive oil until golden brown on both sides, about 8 minutes per side. Transfer the chicken to a 9x9-inch baking dish and pour the sauce over it.
  • Cook in the oven until the sauce bubbles and the chicken is cooked through, around 15 minutes. Use a meat thermometer to ensure the chicken reaches 165°F (74°C).

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