Crispy Chicken Thighs in a Creamy Mushroom Sauce
User Reviews
5
Crispy Chicken Thighs in a Creamy Mushroom Sauce
Description
The chicken is seasoned and seared skin-side down in olive oil to render and crisp the skin, locking in juices. After browning both sides, the thighs are set aside while mushrooms, garlic, and shallots are sautéed in butter until fragrant. Fresh thyme adds herbal notes. Deglazing the pan with dry white wine lifts browned bits, adding depth to the sauce. Dijon mustard and chicken stock are incorporated, then simmered to reduce and concentrate flavor. The chicken thighs return to the pan nestled in the sauce and finish cooking in the oven until done. Off heat, Greek yogurt is stirred in to enrich the sauce with creamy tang without curdling owing to tempered heat. The dish is garnished with fresh thyme leaves for aroma and visual appeal.
This dish pairs well with rice, noodles, or crusty bread to enjoy the creamy sauce. The crispy skin contrasted with the tender chicken and silky mushroom sauce provides a harmonious blend of textures and flavors.
Ingredients
- 1 ½ tablespoons extra virgin olive oil
- 4 chicken thigh bone-in, skin-on
- 2 tablespoons butter unsalted
- 8 ounces cremini mushrooms sliced
- 1 garlic clove, minced
- ½ shallot about 2 tablespoons, minced
- 1 tablespoon thyme minced
- ½ cup white wine dry
- 2 teaspoons Dijon mustard
- 1 cup chicken stock unsalted or low sodium
- ½ cup Greek yogurt
- salt to taste
- black pepper to taste
- thyme leaves fresh, for garnish
Instructions
- Preheat oven to 375˚F.
- Place a large skillet over medium-high heat. Once skillet is hot add oil.
- Season chicken well with salt and pepper and add chicken, skin-side down to skillet.
- Sear chicken thighs for 5 to 6 minutes or until skin has browned.
- Flip chicken and cook for an additional 5 to 6 minutes. Remove thighs from skillet and set aside.
- Melt butter in skillet and saute mushrooms, garlic and shallots for 3 to 4 minutes. Add thyme and continue to saute for an additional minute. Season with salt and pepper.
- Deglaze skillet with white wine, until pan is almost dry, scraping up any bits from the bottom of the pan.
- Stir in mustard and stock, lower heat to medium and simmer until stock has reduced by half. Season with salt and pepper.
- Nestle chicken thighs, skin-side up, into the mushroom sauce and place skillet into oven for about 15 minutes or until chicken cooks through.
- Remove from heat, remove thighs from skillet and stir yogurt into sauce until fully incorporated. Adjust seasonings (salt and pepper) and whisk in a little more stock to thin sauce, if needed. Place chicken thighs back into skillet and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 8g | 3% |
| Protein | 24g | 48% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 217mg | 9% |
| Potassium | 634mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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