How-To

Creamy Garlic and Mushroom Chicken Thighs Recipe

Comments Off on Creamy Garlic and Mushroom Chicken Thighs Recipe

"A delicious, and relatively easy, way to make chicken thighs! It’s great served over wild rice!"

Ingredients

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  • 1 tablespoon vegetable oil
  • 4 skin-on, bone-in chicken thighs
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 ounces cremini mushrooms, sliced
  • 1/2 onion, chopped
  • 6 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken broth
  • 1/4 cup heavy cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh parsley, or to taste (optional)

    • Directions

  • Prep
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    1. Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.
    2. Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.
    3. Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.

    Nutrition Facts

    Per Serving: 353 calories;22 g fat;13.9 g carbohydrates;19.6 g protein;94 mg cholesterol;998 mg sodium.Full nutrition
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