Quick and easy chicken thigh recipe. The thighs are browned and baked and served with a creamy mushroom, shallot and tarragon sauce.
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Chicken and mushrooms naturally love each other, especially with a creamy sauce. This recipe is quick and easy, using just a little cream to bring everything together.
Pro tip: Tarragon loves chicken and mushrooms! Would you like to give your chicken dish a special touch?
admit tarragon.
Want a mushroom soup recipe that will have your friends begging for the recipe? admit tarragon. Just don’t add too much. A little is all you need.
In this recipe, we brown the chicken thighs skin-side down first, then finish in the oven.
Chicken thighs release a lot of fat, even if you trim off the excess to begin with. Cooking the drumsticks this way allows you to control the amount of fat you want in the finished dish.
While the chicken pieces cook in the oven, we discard most of the rendered fat in the pan and cook the mushrooms and shallots in the remaining drippings.
We add some broth, some white wine, let it boil down a bit and swirl in some cream. When the chicken is done, so is the sauce. Simply!
More recipes for spicy chicken drumsticks
- Apple Cider Chicken Thighs with Sweet Potatoes
- Smothered chicken thighs in onion sauce
- Classic chicken from Provence
- Crispy chicken thighs with curry and wilted greens
- Slow cooker chicken thigh tacos
From the editors of Simply Recipes
Chicken thighs with mushrooms and shallots
Be prepared for a little splattering as the chicken browns. To avoid this, you can turn the chicken pieces in a little flour beforehand. I wanted a gluten free chicken dish, so I’m not taking that step.
You can make this dish with skinless chicken breasts, they take less time to cook in the oven than thighs.
Even if you don’t eat the skin, please cook the chicken with the skin in this recipe. The skin protects the chicken from drying out.
ingredients
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1 tablespoon olive oil
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3 lb Chicken thighs with skin and bonesfreed from excess fat
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1/2 teaspoon Salt
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1 lb Cremini or button mushrooms (plus some sliced shiitake mushrooms if available for added mushroom flavor)
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1/2 Cup chopped shallots
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3/4 teaspoon dried tarragon, or 2 teaspoons chopped fresh tarragon
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1/2 Cup chicken broth
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1/2 Cup dry white wine
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2 tablespoon fat whipped cream
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Fresh ground black pepper
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1 tablespoon chopped fresh parsley
method
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Preheat the oven:
Preheat oven to 350°F.
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Roast Chicken on the Stove:
Heat olive oil in a large, wide skillet over medium-high heat. Pat the chicken pieces dry and place skin-side down in the pan to brown. Sprinkle with 1/4 teaspoon salt. Cook the chicken, without stirring (and letting it brown), until golden brown, about 7-8 minutes.
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Bake chicken in the oven:
Place the chicken pieces in a roasting pan, skin side up. Roast in a 350°F oven for 20 to 30 minutes, or until the chicken’s internal temperature is 165°F. (Cooking time depends on the size of the chicken thighs and how long you cooked them first.)
What is the temperature of cooked chicken?CONTINUE READING:
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Fry mushrooms:
While the chicken is roasting, thickly slice the mushrooms. Remove all but 1 tablespoon of the fat in the pan (don’t turn off the drain or you’ll clog your pipes). Heat the pan over medium-high heat and add the mushrooms to the pan. Stir to coat with the fat in the pan.
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Add shallots and tarragon:
Cook for a few minutes until the mushrooms start to brown and release some water. When the mushrooms are shiny, add the chopped shallots and tarragon and stir. Cook for another minute.
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Add the broth, wine, and then cream:
Add the broth and white wine to the pan and increase the heat to high. Let the liquid reduce by half. Taste and if it needs salt, add 1/4 teaspoon or more salt. Sprinkle with black pepper.
Stir in cream. Lower the temperature to medium. Simmer for a minute.
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Surcharge:
To serve, spread the mushroom and shallot sauce on the bottom of a serving plate. Place the chicken pieces on top. If there are drips in the baking pan, pour them over the chicken. Sprinkle with parsley.
| nutritional information (per serving) | |
|---|---|
| 271 | calories |
| 16g | Fat |
| 11g | carbohydrates |
| 20g | protein |
