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.
Servings: 8
Calories: 442kcal
Ingredients
- 8 Chicken thighs skin-on and bone-in
- 1 teaspoon Kosher 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 All-purpose flour all-purpose
- 1/2 cup White wine
- 3 cups Chicken stock
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
- 2/3 cup Heavy cream
- 2 Tablespoons Fresh parsley
Instructions
- 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.
Nutrition
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