A comforting classic dish of chicken browned and stewed in a creamy mixture of savory ingredients including rendered fat mushrooms and white wine
Prep Time
1 hr 50 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Season chicken thighs with salt on both sides.
Heat vegetable oil in a skillet over medium-high heat and place chicken skin-side-down into the hot oil. Cook until there is a good sear and fat is rendered
about 5 minutes. Flip and cook the other side until seared as well
about 2 minutes. Set aside.
Leave 2 tablespoons of the rendered fat in the pan and add sliced mushrooms. Cook until browned
5 to 8 minutes. Add onion
shallots
and garlic and cook
stirring occasionally
until onions are soft and translucent
about 5 minutes. Season with pepper and cayenne and stir in flour to thicken the mixture
about 1 minute.
Pour in white wine and cook
stirring
until alcohol has evaporated. Raise the heat to high and keep cooking until sauce has reduced to half
3 to 5 minutes.
Add chicken broth
thyme
and bay leaf and bring to a boil over high heat. Reduce heat to medium-lo and add chicken and any accumulated juices back into the skillet
skin side up. Cover and simmer gently for 45 minutes
turning over thighs halfway through.
Remove lid and turn thighs back to skin side up. Continue to simmer uncovered
basting occasionally
until chicken is tender and sauce reduces even more. If the pan gets dry before the chicken is tender
add some more water or broth.
Add cream and simmer until sauce reaches desired thickness. Heat can be raised to medium to reduce cream faster if chicken is already tender. Sauce can be served thin and runny
or reduced to a thick sauce. Sprinkle with fresh thyme and serve.
Chef John
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