Chicken Thighs With Mushrooms and Shallots
This Chicken Thighs with Mushrooms and Shallots recipe is a comforting and flavorful dish that brings together tender chicken, earthy mushrooms, and a creamy sauce. The simplicity of the ingredients makes it easy to prepare yet rich in taste.
The combination of crispy, golden-brown chicken thighs and the savory mushroom shallot sauce creates a perfect harmony of textures and flavors. A touch of cream ties everything together, making each bite indulgent without being overly heavy.
Ideal for a weeknight dinner or a special occasion, this dish is both quick to prepare and full of robust flavors. It’s sure to become a favorite for mushroom lovers and chicken enthusiasts alike.
Chicken Thighs With Mushrooms and Shallots – Ingredients
Chicken thighs form the hearty base of this dish, offering rich flavor and succulent tenderness when cooked to perfection. Their crispy, golden skin provides a satisfying contrast to the creamy sauce that envelops them.
The earthy cremini mushrooms bring depth to the dish, releasing their moisture as they brown, while the shallots add a delicate sweetness, enhancing the overall savory profile.
Tarragon infuses the sauce with a subtle, herbal note, balancing the richness of the cream and the wine, while the white wine and chicken stock create a savory, aromatic foundation for the sauce.
Chicken Thighs With Mushrooms and Shallots
Recipe Tips
- Perfecting Chicken Skin Crispness
To achieve perfectly crispy chicken skin, be sure to dry the chicken thoroughly before searing. The moisture on the skin can prevent it from crisping up. Also, resist the urge to move the chicken around in the skillet while it’s cooking; allow it to brown undisturbed for about 7 to 8 minutes for the best texture. - Mushroom Selection and Sautéing
For extra depth of flavor, consider using a mix of cremini, button, and shiitake mushrooms. Shiitake mushrooms, in particular, bring an intense umami flavor that complements the creamy sauce. When sautéing the mushrooms, allow them to release their moisture and brown before adding the shallots. This ensures that the mushrooms maintain their texture and flavor. - Adjusting Sauce Consistency
If you prefer a thicker sauce, let the stock and wine reduce for a longer period of time before adding the cream. If the sauce is too thick, simply add a splash of additional chicken stock or a bit more cream to reach the desired consistency.
What to Serve with Recipe
- Roasted Vegetables
Pairing this rich dish with roasted vegetables, such as carrots, parsnips, or Brussels sprouts, balances out the flavors. The sweetness of the roasted veggies complements the savory chicken and earthy mushrooms while adding color and texture to your plate. - Mashed Potatoes
For a comforting side, creamy mashed potatoes are an excellent choice. Their smooth texture and mild flavor soak up the mushroom shallot sauce beautifully. Plus, they provide a perfect contrast to the crispy skin of the chicken thighs. - Steamed Green Beans
Steamed green beans add a touch of freshness and a slight crunch to the meal. Tossed in a little olive oil and garlic, they bring a light contrast to the rich flavors of the chicken and mushrooms, creating a well-rounded plate.
FAQ
1. Can I use boneless chicken thighs instead of bone-in?
Yes, boneless chicken thighs can be used in this recipe. However, the cooking time will be shorter. Be sure to check for doneness by verifying that the internal temperature reaches 165°F.
2. What can I substitute for tarragon?
If you don’t have tarragon, you can use thyme or rosemary as an alternative. Both herbs add their own unique flavor, though they won’t replicate the anise-like notes of tarragon.
3. Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and store them separately in the fridge for up to 2 days. Reheat the chicken in the oven and the sauce on the stovetop before serving.
4. How can I make this dish gluten-free?
This recipe is naturally gluten-free, as it does not contain any wheat or gluten-based ingredients. Just make sure that your chicken stock and wine are gluten-free by checking the labels.
Chicken Thighs With Mushrooms and Shallots
Ingredients
- 1 tablespoon olive oil
- 3 pounds skin-on bone-in chicken thighs, trimmed of excess fat
- 1/2 teaspoon salt
- 1 pound cremini or button mushrooms consider adding shiitake mushrooms for enhanced flavor
- 1/2 cup chopped shallots
- 3/4 teaspoon dried tarragon or 2 teaspoons fresh tarragon
- 1/2 cup chicken stock
- 1/2 cup dry white wine
- 2 tablespoons heavy whipping cream
- Freshly ground black pepper
- 1 tablespoon freshly chopped parsley
Instructions
- Preheat the Oven:
- Begin by setting your oven to 350°F (175°C) to prepare for roasting the chicken.
- Brown the Chicken:
- In a large skillet, heat the olive oil over medium-high heat. Pat the chicken thighs dry and season with a pinch of salt. Place them skin-side down in the skillet, cooking undisturbed for 7-8 minutes until the skin turns golden brown and crispy.
- Roast the Chicken:
- Transfer the browned chicken thighs to a roasting pan, placing them skin-side up. Roast them in the preheated oven for 20 to 30 minutes, or until the internal temperature reaches 165°F. The cooking time will vary depending on the size of the thighs and how long they were seared.
- Prepare the Mushrooms:
- While the chicken is roasting, slice the mushrooms into thick pieces. After discarding most of the excess fat from the skillet, leave about a tablespoon to sauté the mushrooms. Heat the pan over medium-high heat and add the mushrooms, stirring them to coat with the remaining fat. Allow the mushrooms to brown and release their moisture.
- Add Shallots and Tarragon:
- Once the mushrooms are glossy and slightly browned, add the chopped shallots and dried or fresh tarragon to the pan. Stir for another minute to combine the flavors.
- Deglaze and Add Cream:
- Pour in the chicken stock and white wine, raising the heat to high. Allow the liquid to reduce by half, then taste and adjust the seasoning with additional salt and freshly ground black pepper. Stir in the heavy cream to create a smooth, creamy sauce.
