Chicken with Sauteed Mushroom
Ingredients
The chicken
-
1½
lbs
skin-on, bone-in chicken thighs
-
to taste
coarse salt and freshly ground pepper
The cooking fats
-
1
tablespoon
extra virgin olive oil
-
3
tablespoons
unsalted butter
The aromatics
-
5
sprigs
fresh thyme leaves
The mushrooms
-
1
lb
button mushrooms, white or cremini, trimmed and quartered
The liquids
-
¼
cup
dry white wine
-
¼
cup
chicken broth
The garnish
-
2
tablespoons
parsley leaves, chopped
Instructions
- Season the chicken with salt and pepper.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
- Cook the chicken thighs in batches until browned and crispy, then set aside.
- Reduce heat and add thyme, mushrooms, and remaining butter; cook until mushrooms are softened.
- Add wine and broth, then return chicken to the pan with any juices.
- Season with salt and pepper, and cook until the sauce is reduced by half.
- Top with chopped parsley before serving.
Nutrition Facts (estimated)
Servings
4
Calories
520
Total fat
41g
Total carbohydrates
5g
Total protein
32g
Sodium
144mg
Cholesterol
189mg
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