Chicken Thighs in Mushroom & White Wine Sauce

This is a delicious rustic dish that I create with lots of sauce so I can serve it with buttery noodles or rice. It’s also good served in a bowl with some crusty bread; you decide. You can certainly cut down on the sauce if you want but oh, why would you want to?

Chicken Thighs in Garlicky Mushroom & White Wine Sauce Recipe

• 2 tablespoons olive oil, divided
• 6 chicken thighs
• Salt and pepper
• 3 large shallots, cut in half and sliced thin
• 6 large cloves of garlic, chopped
• 1 lb. baby portobello mushrooms, sliced thin
• 3 tablespoons flour
• 1/2 cup white wine
• 1 3/4 cup chicken stock
• 1/4 teaspoon crushed red pepper flakes
• 4 fresh sage leaves, chopped
• 1 1/2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh parsley

Directions

Preheat oven to 350°

• Heat 1 tablespoon olive oil over medium-high heat in a large skillet
• Season chicken on both sides with salt and pepper
• Add 3 chicken thighs, skin side down, to pan and brown until golden, about 4 minutes
• Turn chicken over and cook for 3-4 minutes more
• Transfer chicken to a plate
• Add the remaining tablespoon of olive oil
• Repeat with remaining 3 pieces of chicken and then transfer to the plate
• Reduce heat to medium
• Add shallots and garlic and stir, cook for 1 minute
• Add mushrooms and stir well, scraping the bottom of the pan as you stir
• Cook about 5 minutes, stirring occasionally, until the mushrooms begin to release their moisture
• Sprinkle flour over the mushroom mixture and stir well
• Cook for another 5 minutes or until the flour starts to brown on the bottom of the pan
• Increase heat back to medium-high and add wine, scraping pan while stirring, for 1 minute
• Add the broth, stirring well and continue scraping the pan
• Stir in pepper flakes and herbs and remove from heat
• Transfer the chicken back into to the sauce, skin side up
• Place in preheated oven cook for 45 minutes, uncovered

Again, I especially love this served with a side of buttery noodles; it’s comfort food at its finest.

This works great with chicken thighs because the dark meat just adds to the flavor and also doesn’t dry out as fast as chicken breast does. Can you make this with chicken breast? Of course! If you do want to use chicken breast, I recommend using skin-on breasts. Also, be sure to cut the oven time down and realize that the sauce isn’t going to have quite the same flavor.

You can also make this with white mushrooms but again, portobello mushrooms are going to be a richer flavor. You can also omit the wine altogether if you prefer or sub in some additional chicken stock.

Don’t have shallots? A thinly sliced white onion will work.

If you’re craving a rustic, flavor-packed chicken dish, this is a delicious solution. Enjoy!