This easy to prepare mushroom sauce tastes delicious on everything from cooked farro to pork chops. Spoon it over blanched green beans or al dente penne. My favorite combo is to use it atop crispy skinned chicken thighs. The sauce can be concocted while the thighs finish cooking in the oven for 25 minutes.
Cook’s notes: If you want a thicker sauce, combine 1 tablespoon cornstarch with 2 tablespoons water (this is called a slurry). Add the slurry in step 4 after the broth and cream have simmered for 5 minutes; to add it, continue simmering and stir the slurry adding just enough to thicken the sauce to the desired consistency, adding it little by little. You probably won’t need all the slurry.
Chicken Thighs with Mushroom Sauce
Yield: 4 servings
INGREDIENTS
6 bone-in, skin-on chicken thighs
Salt and pepper, to taste
1 1/2 tablespoons olive oil, or canola oil, or vegetable oil
2 tablespoons butter
1/2 small white onion, diced
12 ounces mushrooms, button mushrooms or cremini mushrooms, sliced
2 garlic cloves, minced
Leaves of three sprigs of fresh thyme, or 1/2 teaspoon dried thyme
1/2 cup dry white wine
1/2 cup chicken broth
2/3 cup heavy whipping cream
Garnish: About 3 tablespoons chopped fresh parsley
DIRECTIONS
1. Adjust oven rack to middle position. Preheat oven to 400 degrees. Trim off the portion of skin on the thighs that hangs over the sides (scissors work well for this). Sprinkle both sides of the chicken with salt and pepper. Heat oil in a large, ovenproof nonstick skillet on medium-high heat. Add chicken skin-side down. Cook until chicken skin is nicely browned, about 6 minutes, lowering the heat a little if needed. Remove from heat, turn chicken skin-side up, and add 1/2 cup wine to the skillet. Place it in the preheated oven for 25 minutes (internal temperature should be 185 degrees).
2. Meanwhile, prepare the mushroom sauce. In a large skillet, melt butter on medium-high heat. Add onion and cook until softened, 3 to 4 minutes. Add mushrooms and cook on high heat, stirring occasionally, until softened and juices have released. Add garlic and thyme; cook on medium-high heat until fragrant, about 1 minute. Add 1/2 cup white wine and cook until wine has almost evaporated, scraping up any brown bits.
3. Add broth and cream; simmer until mixture has reduced by half, about 5 minutes. If you want a thicker sauce, see cook’s notes for instructions. Taste sauce and add salt and/or pepper if needed. Remove chicken from skillet and spoon mushroom sauce on top. Garnish with chopped parsley.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
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