Chicken Thighs with Mushroom Herb Pan Sauce
Description
Winner, winner, chicken dinner. You will definitely be a winner when you serve this tender, juicy chicken to your family. It is made in a wonderful, flavorful mushroom herb pan sauce. Serve it with mashed potatoes, rice or egg noodles and your favorite ve
Ingredients
Chicken:
1 1/2 t. vegetable oil
4 bone-in skin-on chicken thighs (leave at room temperature for 30 minutes before cooking)
1/2 t. Kosher salt
1 t. freshly ground black pepper
Pan Sauce:
1 T. unsalted butter
1 T. olive oil
12 oz. sliced mushrooms
1 large shallot, minced
2 cloves garlic, minced
1 c. dry white wine
1 1/4 c. low-sodium chicken, divided
1 T. fresh thyme leaves
2 t. Dijon mustard
1 T. all-purpose flour, mixed with 1/4 c. chicken broth
1 T. heavy cream, optional
salt and pepper, to taste
Directions
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Chicken Thighs:
Preheat oven to 400 degrees.
Dry chicken with paper towels; season both sides with Kosher salt and freshly ground black pepper.
Heat 1 T. oil in a large cast iron skillet over medium to medium-high heat. When the oil is shimmering and hot but not smoking, add chicken, skin side down; cook until well browned, about 8-10 minutes or until skin is golden brown. Move the chicken around occasionally in the skillet to distribute the heat and avoid hot spots. Remove the chicken, skin side down, to a rimmed baking sheet.
Bake chicken about 10 minutes; flip over; continue to bake until skin crisps and chicken is cooked through, about 5-8 minutes more. Transfer to a plate; tent with foil to keep warm. Reserve any juices in the pan for the sauce.
Pan Sauce:
While chicken is baking, make the pan sauce. Pour out any excess oil from the skillet; add butter and olive oil; heat on medium-high until butter is melted. Add mushrooms and a pinch of salt; cook over medium-high heat, stirring occasionally, until mushrooms release their moisture and begin to turn golden, 6 - 8 minutes.
Add shallots; cook and stir for 2 minutes. Add garlic; cook and stir for 30 seconds; season with salt and pepper. Carefully add white wine; cook and stir scraping up any browned bits stuck to the bottom of the skillet. Cook until most of the wine is evaporated, about 2 minutes. Reduce heat to medium; add chicken broth, thyme leaves, Dijon mustard and any accumulated juices from the baking pan. Stir in the flour/broth mixture; bring to a boil; cook for about 3-5 minutes or until sauce is thickened and slightly reduced. Reduce heat to medium-low; add the heavy cream, if using. Place the chicken thighs in the skillet, nestling them down into the sauce. Cook for 2-3 minutes more or until warmed through. Drizzle the pan sauce over the chicken. Garnish with fresh thyme and black pepper.
4 servings.
*For best results use bone-in, skin-on chicken thighs.