These chicken thighs will quickly become a weeknight favorite. This dish gets a kick of flavor from umami-heavy ingredients like mushrooms, soy, and Worcestershire sauce. Combined with a splash of wine and some earthy thyme leaves, this dish will not disappoint! Serve with bread, mashed potatoes, or even nice rice pilaf.
Total Time
1hr
5.0
2 Ratings
Author: Moen
Servings:
4
Ingredients
•
2
lb
Bone-in, Skin-on Chicken Thighs
•
1
tsp
Fine Salt
•
as needed
Ground Black Pepper
•
1
Tbsp
Butter
•
1
Tbsp
Olive Oil
•
4 1/2
cups
Cremini Mushrooms
•
2
tsp
Soy Sauce
•
1
tsp
Worcestershire Sauce
•
4
cloves
Garlic
, minced
•
1
Tbsp
Fresh Thyme Leaves
•
1/2
cup
White Wine
•
1/2
Lemon
, juiced
•
2/3
cup
Water
•
to taste
Chopped
Fresh Parsley
(optional)
•
to taste
Bread
Cooking Instructions
1.
Preheat the oven to 400 F (200 degrees C). Season the Chicken (2 lb) with Fine Salt (1 tsp) and Pepper (as needed) on all sides.
2.
Remove the stems of the Cremini Mushrooms (4 1/2 cups) and finely chop, then thinly slice the mushroom caps.
3.
Heat a dutch oven or cast-iron skillet over medium-high heat. Add the Olive Oil (1 Tbsp) and Butter (1 Tbsp) and once melted add the chicken skin-side down. Cook for 6-8 minutes, or until the chicken skin is golden and crispy and has unstuck from the pan (don’t try to force it or the skin will rip). Oils released from the skin will eventually help it unstick, it may take more than 8 minutes depending on your pot and heat level.
4.
Flip the chicken and cook for another 2-3 minutes to quickly sear the other side.
5.
Remove the chicken and reduce heat to medium. Add the mushrooms, Soy Sauce (2 tsp), Worcestershire Sauce (1 tsp), Garlic (4 cloves), and Fresh Thyme Leaves (1 Tbsp) to the oil in the pot. Cook for 5-6 minutes or until the mushrooms are soft.
6.
Deglaze the pan with White Wine (1/2 cup), then stir in the Lemon Juice (1/2).
7.
Add Water (2/3 cup) and stir to combine.
8.
Turn off the heat. Gently place the chicken back on top of the mushrooms skin-side up. Place in the preheated oven and cook for 20-25 minutes, or until the chicken is cooked through.
9.
Let rest for 5 minutes, then garnish with Fresh Parsley (to taste) and serve with Bread (to taste).
Nutrition Per Serving
CALORIES
380
FAT
16.0 g
PROTEIN
48.7 g
CARBS
6.8 g
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