Name: Chicken Thighs With Mushrooms and Shallots
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 1 tablespoon olive oil -; 3 pounds skin-on, bone-in thicken thighs, trimmed of excess fat -; 1/2 teaspoon salt -; 1 pound cremini or button mushrooms (plus a couple sliced shiitake mushrooms if available for extra mushroom flavor) -; 1/2 cup chopped shallots -; 3/4 teaspoon dried tarragon (or 2 teaspoons chopped fresh tarragon) -; 1/2 cup chicken stock -; 1/2 cup dry white wine -; 2 tablespoons heavy whipping cream -; Freshly ground black pepper -; 1 tablespoon chopped fresh parsley -

Chicken Thighs With Mushrooms and Shallots

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Thighs With Mushrooms and Shallots

1. 1 tablespoon olive oil -

2. 3 pounds skin-on, bone-in thicken thighs, trimmed of excess fat -

3. 1/2 teaspoon salt -

4. 1 pound cremini or button mushrooms (plus a couple sliced shiitake mushrooms if available for extra mushroom flavor) -

5. 1/2 cup chopped shallots -

6. 3/4 teaspoon dried tarragon (or 2 teaspoons chopped fresh tarragon) -

7. 1/2 cup chicken stock -

8. 1/2 cup dry white wine -

9. 2 tablespoons heavy whipping cream -

10. Freshly ground black pepper -

11. 1 tablespoon chopped fresh parsley -

How to cook deliciously - Chicken Thighs With Mushrooms and Shallots

1. Stage

Preheat the oven: Preheat the oven to 350°F.

2. Stage

Brown the chicken on the stovetop: Heat olive oil in a large wide skillet on medium high heat. Pat dry the chicken pieces and lay them skin-side down in the pan to brown. Sprinkle with 1/4 teaspoon of salt. Cook without moving the chicken (allowing them to brown) until they are golden brown, about 7-8 minutes.

3. Stage

Bake the chicken in the oven: Place the chicken pieces skin-side up in a roasting pan. Roast in a 350°F oven for 20 to 30 minutes, or until the internal temperature of the chicken is 165°F. (Cooking time depends on the size of the chicken thighs, and how long you've cooked them in the skilled first.)

4. Stage

Sauté the mushrooms: While the chicken is roasting, thickly slice the mushrooms. Remove all but 1 Tbsp of the fat in the pan (do not put down the drain or you will clog your pipes). Heat the pan on medium high heat and add the mushrooms to the pan. Stir to coat with the fat in the pan.

5. Stage

Add the shallots and tarragon: Cook for a couple of minutes until the mushrooms begin to brown and release some of their water. When the mushrooms are glossy, add the chopped shallots and tarragon and stir. Cook for another minute.

6. Stage

Add the stock, wine, then cream: Add the stock and the 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 of salt. Sprinkle with black pepper. Stir in the cream. Lower temp to medium. Let simmer for a minute.

7. Stage

Serve: To serve, place the mushroom shallot sauce in the bottom of a serving dish. Place the chicken pieces on top. If there are any drippings in the baking pan, pour them over the chicken. Sprinkle with parsley.