Description
This heartwarming dish brings together succulent chicken thighs and a savory mushroom sauce.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 8 ounces cremini mushrooms, halved
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 teaspoon dried thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1/2 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Season chicken thighs with salt and pepper. Heat oil and butter in a skillet, sear chicken skin side down for 5-7 minutes, then turn and cook for another 5 minutes. Remove chicken from skillet.
- Add more butter if needed, sauté onion, garlic, carrots, and mushrooms until tender, about 5-6 minutes.
- Stir in tomato paste, pour in white wine, and simmer for 2-3 minutes.
- Add broth, thyme, rosemary, and bay leaf. Return chicken to skillet, cover or transfer to a baking dish, and bake for 30-35 minutes.
- Stir in heavy cream, return to oven for 5 minutes, and garnish with parsley before serving.
Notes
Make sure not to overcrowd the pan when browning the chicken to achieve a perfect sear.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: 550 calories
- Sodium: 700 mg
- Protein: 32 g