Braised Chicken Thighs with Mushrooms and Cream

Name: Braised Chicken Thighs with Mushrooms and Cream
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 Portionen
Ingredients: 6 piece bone-in, skin-on chicken thighs; 2 teaspoon kosher salt; 1 tablespoon vegetable oil; 2 cups thickly sliced fresh mushrooms; 1 cup diced yellow onion; 0.5 cups sliced shallots (Optional); 2 clove garlic, minced; 0.5 teaspoon freshly ground black pepper; 1 pinch cayenne; 2 teaspoon all-purpose flour; 1.5 cups white wine; 6 sprigs thyme; 1 cup chicken broth; 0.5 cup heavy cream

Casserole

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Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This braised chicken thighs recipe is a comforting and flavorful dish, perfect for a cozy autumn or winter evening. The chicken is seared to golden perfection and then simmered in a rich, creamy sauce with mushrooms, onions, and a hint of thyme. It's a hearty and satisfying meal that's sure to please everyone at the table. I love to serve it with mashed potatoes or crusty bread to soak up all the delicious sauce. This dish is also great for meal prepping, as it tastes even better the next day!

Ingredients (14 ingredients)

6 piece bone-in, skin-on chicken thighs
2 teaspoon kosher salt
1 tablespoon vegetable oil
2 cups thickly sliced fresh mushrooms
1 cup diced yellow onion
0.5 cups sliced shallots (Optional)
2 clove garlic, minced
0.5 teaspoon freshly ground black pepper
1 pinch cayenne
2 teaspoon all-purpose flour
1.5 cups white wine
6 sprigs thyme
1 cup chicken broth
0.5 cup heavy cream

Preparation (9 steps)

Season Chicken

Season the 6 bone-in, skin-on chicken thighs with 2 teaspoons of kosher salt on both sides. Set aside.

Sear Chicken Thighs

Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Place chicken thighs 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.

Sauté Mushrooms, Onion, and Shallots

Leave 2 tablespoons of the rendered fat in the pan and add 2 cups of thickly sliced fresh mushrooms. Cook until browned, 5 to 8 minutes. Add 1 cup of diced yellow onion and ½ cup of sliced shallots (optional) and cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Add 2 cloves of minced garlic and cook for 1 minute.

Season and Thicken

Season the mushroom mixture with ½ teaspoon of freshly ground black pepper and 1 pinch of cayenne. Stir in 2 teaspoons of all-purpose flour to thicken the mixture, about 1 minute.

Deglaze with Wine

Pour 1 ½ cups of white wine into the skillet 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 Broth and Thyme

Add 1 cup of chicken broth and 6 sprigs of thyme to the skillet and bring to a boil over high heat.

Simmer Chicken

Reduce heat to medium-low 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.

Reduce Sauce

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 Finish

Add ½ cup of heavy 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.