Chicken Thighs Recipe with Mushrooms
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.
Servings Prep Time
4serves 5minutes
Cook Time Passive Time
25minutes 30minutes
Servings Prep Time
4serves 5minutes
Cook Time Passive Time
25minutes 30minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Brown the chicken on the stove top: heat olive oil on medium high heat in a large wide skillet. Pat dry the pieces of chicken and place them in the pan to brown on the skin side. Sprinkle with salt 1/4 tablespoon. Cook until golden brown, around 7-8 minutes, without moving the chicken (allowing them to cook).
  3. In the oven, bake the chicken: place the pieces of chicken in a roasting pan on the skin-side. Roast for 20 to 30 minutes in a 350 ° F oven, or until the chicken’s internal temperature is 165 ° F. (The cooking time depends on the size of the thighs of the chicken and how long you first cooked them.)
  4. Saute mushrooms: slice the mushrooms thickly while the chicken is roasting. Remove all but 1 Tbsp of the fat in the pan (don’t put the drain down or you’re going to block the pipes). Heat the pan over medium heat and add to the pan the mushrooms. Stir in the pan to coat with the fat.
  5. Use shallots and tarragon: Cook until the mushrooms start browning and release some of their water for a couple of minutes. Attach the chopped shallots and tarragon and mix when the mushrooms are glossy. Cook for a minute.
  6. Add stock, wine, and cream: add stock and white wine to the saucepan and heat up. Let the fluid diminish by half. Taste and add 1/4 teaspoon or more of salt if it requires salt. Sprinkle with pepper untouched.stair the cream Lower to moderate temperature. Let it cook for a minute.
  7. Layer the shallot sauce of the mushroom in the bottom of a serving dish. Put the pieces of chicken on top. If the baking pan contains some droppings, pour them over the egg. Sprinkle with the oil.