Chicken Thighs in Creamy Mushroom Sauce
Main Course
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
1 h 15 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This creamy chicken thigh recipe is a family favorite! I've been making it for years, and it's always a hit. The chicken thighs are coated in cornstarch and pan-fried to golden perfection, then baked in a rich and savory mushroom sauce made with white wine, chicken broth, and a touch of cream. The lemon juice and capers add a bright, tangy counterpoint to the richness of the sauce. It's perfect for a cozy weeknight dinner or a special occasion. Serve it with rice or mashed potatoes to soak up all that delicious sauce!
Ingredients (14 ingredients)
-
2 cups chicken broth
-
0.5 cup chopped onion
-
2 cloves garlic, minced
-
1 cup white wine
-
0.5 cups sliced fresh mushrooms
-
1 teaspoon dried rosemary
-
1 teaspoon dried sage
-
1 cup heavy cream
-
2 tablespoons butter
-
0.5 piece lemon, juiced
-
1 tablespoon capers, drained
-
0.5 cup cornstarch
-
4 piece skinless, boneless chicken thighs
-
2 tablespoons olive oil
Preparation (8 steps)
Sauté onion and garlic
Add ½ cup chopped onion and 2 cloves garlic to the mixing bowl and chop for 3 sec/Stufe 5. Add 2 tablespoons butter and sauté for 3 min/120°C/Stufe 1.
Reduce chicken broth
Pour 2 cups chicken broth into the mixing bowl and cook for 10 min/Varoma/Stufe 1 without the measuring cup, until the liquid reduces by half.
Reduce white wine
Pour 1 cup white wine into the mixing bowl and cook for 10 min/Varoma/Stufe 1 without the measuring cup, until the liquid reduces by half again.
Simmer with mushrooms and herbs
Add ½ cup sliced fresh mushrooms, 1 teaspoon dried rosemary, and 1 teaspoon dried sage to the mixing bowl. Simmer for 15 min/100°C/Stufe 1.
Add cream, lemon, and capers
Add 1 cup heavy cream, ½ lemon (juiced), and 1 tablespoon capers (drained) to the mixing bowl. Simmer for 10 min/90°C/Stufe 1 until the sauce thickens.
Prepare chicken thighs
Preheat oven to 350 degrees F (175 degrees C). Place the ½ cup cornstarch into a shallow bowl and press the 4 skinless, boneless chicken thighs into the cornstarch on all sides until thoroughly coated. Shake off excess cornstarch.
Pan-fry chicken thighs
Heat 2 tablespoons olive oil in a skillet over medium heat; pan-fry the chicken thighs until they develop a golden brown crust, about 8 minutes per side. Place the chicken thighs into a 9x9-inch baking dish and pour the sauce over the chicken.
Bake chicken
Bake in the preheated oven until the sauce is bubbling and the chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center of a chicken thigh should read at least 165 degrees F (74 degrees C).
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Amelia Lee
2
Rezepte
0
Kochbücher
Tags
Allergens
- Milk (including lactose)
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
