Creamy Mushroom Chicken Thighs
Beautifully cooked chicken thighs bathed in a creamy mushroom cream sauce, loaded with flavor, and cooked in a dutch oven. This chicken stew, or chicken fricassee is a perfect weekday meal.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: American
Keyword: chicken thighs
Servings: 8
Calories: 442kcal
Author: Rachael
- 8 chicken thighs skin-on and bone-in
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 Tablespoons unsalted butter
- 10 oz white mushrooms sliced
- 2 yellow onions sliced
- 2 teaspoons garlic minced
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 3 Tablespoon flour all-purpose
- 1/2 cup
white wine
- 3 cups chicken stock
- 1/4 teaspoon Salt
- 1/4 teaspoon black pepper
- 2/3 cup heavy cream
- 2 Tablespoons fresh parsley
Pat chicken dry with paper towels then sprinkle with salt and pepper.
In a Dutch oven, Melt butter over medium-high heat. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate. Brown in batches until done.
Add mushrooms, onion, bay leaves and thyme. Cook for 5 minutes until mushrooms are lightly browned
Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
Add wine and chicken stock. Stir, scraping the base of the pot.
Add chicken back into the sauce with the skin side up.
Bring to a simmer. Cover with lid and simmer 10 minutes.
Uncover and cook for another 20 minutes, or until internal temperature of chicken is 165 degrees F or slightly higher.
Remove chicken to a plate. Add cream and stir.
Season with salt and pepper.
Serve! Return chicken into the sauce and remove from the stove. Garnish with parsley and serve over rice, potatoes, or pasta.
Calories: 442kcal | Carbohydrates: 11g | Protein: 23g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 592mg | Potassium: 521mg | Fiber: 1g | Sugar: 3g | Vitamin A: 647IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg