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.
- 8 bone-in, skin-on chicken thighs
- salt and pepper
- 1 tablespoon olive oil
- 1 tablepoon butter
- 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
- 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
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.
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.
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.
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