Crispy Roasted Chicken with Mushrooms and Cream
Crispy Roasted Chicken with Mushrooms and Cream is a decadent meal flavored with caramelized, earthy mushrooms, white wine, thyme, garlic, and a cream sauce served around juicy, crispy-skinned chicken thighs.
Servings: 8
Calories: 384kcal
Ingredients
Chicken
- 8 bone-in, skin-on chicken thighs
- salt and pepper
- 1 tablespoon olive oil
- 1 tablepoon butter
Mushrooms
- 6 cups sliced mushrooms of choice
- 1 tablespoon butter
- 10-12 thyme sprigs
- 3/4 cup sliced shallots
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cloves minced garlic
Sauce
- 1 tablespoon buttter
- 2/3 cup dry white wine
- 3/4 cup reserved cooked chicken pan juices
- 1/2 cup heavy cream
- salt and pepper as needed
- garnish thyme sprigs/leaves
Instructions
Chicken
- Preheat oven to 350 degrees
- Heat olive oil and butter in a medium-hot fry pan, cast iron skillet, or dutch oven until butter is foamy.
- Season the chicken thighs generously with salt and pepper.
- Cook skin side down, flipping once, until chicken is browned for about 10 minutes.
- Place the browned chicken skin side up in a 9x13 baking dish.
- Add 3/4 cup boiling or very hot chicken broth or stock to the edges of the dish and cover with a lid or foil.
- Bake for 1/2 an hour.
- After the chicken cooks, drain the extra pan juices into a bowl and let the chicken rest in the baking dish while the sauce is prepared.
Mushrooms
- While the chicken is in the oven, add additional butter to the hot chicken drippings in your fry pan or skillet and return temperature to a medium to medium-high heat.
- Add the mushrooms, shallots, thyme sprigs, salt, and pepper to the hot pan.
- Saute until the mushrooms start to brown and caramelize, about 10- 15 minutes.
- Stir the minced garlic into the mushrooms and cook until it is fragrant, about 1-2 minutes.
- Remove the mushrooms to a bowl and pick out thyme stems.
Cream Sauce
- As soon as the chicken comes out of the oven, return the fry pan the mushrooms finished cooking in (but not the mushrooms themselves) to a medium heat and add the remaining tablespoon of butter.
- When the butter foams, add the dry white wine and bring to a gentle simmer. Cook until reduced by half while making sure to scrape any browned bits from the bottom of the pan.
- Add 3/4 cup of the reserved extra pan juice from the cooked chicken. Simmer and reduce by about a third.
- Slowly whisk in the cream and bring back to a simmer. Cook an additional one to two minutes.
- Arrange the mushrooms around the chicken and pour the cream sauce over the chicken and mushrooms.
- Garnish with fresh thyme sprigs or leaves if desired.
Nutrition
Calories: 384kcal | Carbohydrates: 5g | Protein: 21g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 139mg | Sodium: 301mg | Potassium: 523mg | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1.5mg