Ingredients with Measurements:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces sliced mushrooms
- 4 shallots, peeled and quartered
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Season chicken thighs with salt and pepper.
3. Heat olive oil and butter in a Dutch oven over medium-high heat.
4. Add chicken thighs, skin-side down, and cook until browned, about 5 minutes.
5. Flip chicken thighs and cook for another 2 minutes.
6. Remove chicken from the pot and set aside.
7. Add mushrooms, shallots, and garlic to the pot and cook until softened, about 5 minutes.
8. Pour in chicken broth and white wine, scraping up any browned bits from the bottom of the pot.
9. Add thyme and parsley and stir to combine.
10. Return chicken thighs to the pot, skin-side up.
11. Cover the pot with a lid and transfer to the oven.
12. Bake for 45-50 minutes, or until the chicken is cooked through and tender.
13. Serve hot with the sauce spooned over the top.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 390
Fat per serving: 24g
Protein per serving: 27g
Carbohydrates per serving: 8g
Fiber per serving: 1g
Sugar per serving: 3g
Sodium per serving: 500mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Dry white wine can be substituted with chicken broth or apple cider vinegar.
- Mushrooms can be substituted with any other type of mushroom or omitted altogether.
- Shallots can be substituted with onions or scallions.
Variations:
- Add diced carrots and celery to the pot for extra flavor and nutrition.
- Use red wine instead of white wine for a richer sauce.
- Add a splash of cream to the sauce for a creamier texture.
- Top the chicken with grated Parmesan cheese before serving.
Tips and tricks:
- Make sure to brown the chicken thighs well before adding the mushrooms and shallots to the pot.
- Use a heavy-bottomed pot or Dutch oven to ensure even cooking.
- If the sauce is too thin, remove the chicken thighs from the pot and simmer the sauce on the stovetop until it thickens.
- Garnish with fresh herbs or lemon zest for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a bed of mashed potatoes or rice for a complete meal.
Garnishes:
Fresh herbs, lemon zest, or grated Parmesan cheese.
Pairings:
This dish pairs well with a side salad or roasted vegetables.
Suggested side dishes:
Mashed potatoes, rice, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the chicken is not cooked through after 45-50 minutes, continue baking until it reaches an internal temperature of 165°F.
- If the sauce is too thick, add more chicken broth or white wine to thin it out.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Braised chicken is a classic French dish that has been enjoyed for centuries.
Flavor profiles:
This dish is savory, rich, and full of umami flavor from the mushrooms and shallots.
Serving suggestions:
Serve with a glass of white wine or sparkling water.
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