Fast easy Browned and baked chicken thighs Recipe, served with a creamy mushroom, shallot, sauce with tarragon.Most of the flavor comes from the chicken and mushrooms themselves
Chicken and mushrooms, especially with a creamy sauce, naturally love each other. This recipe is quick and easy and pulls everything together using just a little cream.
We brown the chicken thighs skin side down first in this recipe, then finish cooking them in the oven.
Chicken thighs create a lot of fat, even if at the beginning you trimmed the excess. Cooking the thighs this way allows you to monitor in the finished dish the amount of fat you want.
While the pieces of chicken are cooking in the oven, most of the rendered fat in the pan is removed and the mushrooms and shallots are cooked in the remaining pan drippings.
We’re adding a little stock, some white wine, letting it boil down a little and mixing in some milk. The sauce is the same when the chicken is done. Quick!
prepared from browning the chicken for a bit of splattering. You can dredge the chicken pieces in a little flour first to prevent this. I was looking for a gluten-free chicken dish so I don’t take that step.
With skin-on chicken breasts, you can make this dish, they’ll take less time to cook in the oven than thighs.
In this recipe, even if you don’t eat the meat, cook the chicken with the skin on. The skin protects against drying out the egg.
Must try this cornbread Recipe