Braised Chicken Thighs
This simple recipe for braised chicken thighs is the ultimate main dish. Juicy chicken thighs swimming in a creamy wine sauce with mushrooms, herbs, and onion.
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Servings: 4 serving
Ingredients
- 4-5 bone-in chicken thighs
- 1 medium shallot, diced sub with 1/2 yellow onion
- 3 clove garlic, minced or pressed
- 4 ounce mushroom
- 2 tablespoon butter
- 1 teaspoon all-purpose flour
- 1.25 cup white wine
- 1.5 cup chicken broth
- 4 sprigs thyme
- 1 teaspoon dijon mustard
- 1/2 cup heavy cream
Instructions
- First, pat dry and season the chicken thighs lightly with salt and pepper. On a plate, add seasoned flour (1/2 cup flour+1/4 tsp salt & pepper) then dip the thighs in the flour and shake off the excess.
- In a pot on medium high heat with a little oil sear the outsides of the chicken thighs. You only want to brown them then remove from the pot.
- After searing them add in the chopped mushrooms. Allow them to sweat and release all the water then shrink. You’ll know when the water is gone from them because they will be much smaller and darker. That’s when you add a little oil along with the shallot and garlic.
- Cook the ingredients until the shallot and garlic have a little browning to them. Then lower the heat to medium.
- Toss in the butter and allow it to melt before adding in the flour. Cook the flour with the ingredients until it browns a little.
- Next, pour in the wine and broth then allow the alcohol smell to cook off before adding the thighs back into the pot.
- Add in the thyme and cover the pot then lower the heat to low-medium. Allow the chicken thighs to cook until fully cooked through, about 15 minutes.
- When they are done remove the thighs again. Stir in the heavy cream, Dijon mustard then salt and pepper to taste. Once the sauce is perfect add the thighs back in and turn off the heat.
- Allow the thighs to marinate in the sauce about 10 minutes before serving.
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