Braised Chicken with Sautéed Mushrooms and White Wine

★★★☆☆
Prep: 10 mins Cook: 20 mins Serves: 4

Ingredients

  • 4 bone-in skin-on chicken thighs (about 2¼ pounds)4 bone-in skin-on chicken thighs (about 2¼ pounds)
  • 1½ teaspoons kosher salt8 ml kosher salt
  • ½ teaspoon freshly cracked black pepper2 ml freshly cracked black pepper
  • ½ cup flour120 ml flour
  • 3 tablespoons unsalted butter45 ml unsalted butter
  • 1 pound mushrooms, cut into ¼-inch thick slices455 g mushrooms, cut into ¼-inch thick slices
  • 3 cloves garlic, minced3 cloves garlic, minced
  • ¼ cup dry white wine60 ml dry white wine
  • ¼ cup chicken broth60 ml chicken broth
  • 1 tablespoon soy sauce15 ml soy sauce
  • 2 tablespoons fresh thyme leaves, chopped30 ml fresh thyme leaves, chopped
  • ¼ cup fresh parsley leaves60 ml fresh parsley leaves

Instructions

  1. 1. Rub the chicken thighs with the salt and refrigerate for at least 1 hour or overnight.
  2. 2. Empty the flour into a shallow dish. Season the chicken with the pepper and then dredge the chicken in the flour until lightly coated. Set aside.
  3. 3. Heat the butter in a large pot over medium-high heat. Cook the chicken until browned on both sides, about 5 minutes per side. Place browned chicken on a plate or platter and cover loosely with aluminum foil to keep warm. Set aside.
  4. 4. Reduce the heat to medium-low and add the mushrooms and garlic, stirring to coat in the butter. Cook until the mushrooms have released their water, shrunk, and darkened in color, about 15 minutes, stirring every 3 minutes or so.
  5. 5. Add the wine, broth, soy sauce, thyme leaves, and the browned chicken and raise the heat to medium, bringing the mixture to a boil. Ladle the pan juices over the chicken. Place the lid partially covering the pot, keeping it a bit open for the steam to escape.
  6. 6. Once the chicken is cooked all the way through (a thermometer inserted towards the bone reads 165 degrees Fahrenheit and the juices of the chicken run clear), taste the mushrooms and add additional salt and pepper as desired. Garnish with fresh parsley and serve.
Chicken should be salted for at least 1 hour or overnight for best flavor. The dish combines braising and sautéing techniques for tender chicken and deeply flavored mushrooms. Internal temperature should reach 165°F for food safety.
Wine Pairing: Medium White — Chardonnay — the wine's buttery richness complements the sautéed mushrooms and pan sauce while matching the cooking wine used in the dish
Source: Eva Kosmas Flores, Adventures in Cooking
chicken thighs, mushrooms, white wine, braised, garlic, thyme, comfort food, one-pot