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.
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.
Notes
To serve, place a portion of the mushroom and shallot sauce at the bottom of your serving dish. Top with the roasted chicken thighs, and if any drippings have accumulated in the baking pan, pour them over the chicken. Garnish with chopped fresh parsley for an added touch of color and flavor.