Chicken Thighs in Mushroom Sauce with Dry Wine
Ingredients
2 servings
- Chicken thighs 2
- Mushrooms 200 g
- Shallots 1-2
- Garlic 2-3 cloves
- Olive oil 3 tbsp
- Dry wine or sherry 150 ml
- Flour 2 tbsp (20 g)
- Salt, black pepper as needed
- Green onion for garnish, optional
Step-by-step recipe
Mushrooms with onion
The dish works with button mushrooms, king oyster mushrooms or oyster mushrooms, and in season you can add porcini. Go very carefully with the seasoning: just a little salt and, if you like, freshly ground black pepper.
Prepare the ingredients: peel the garlic and shallots, wash and dry the mushrooms, and cut them into thin, small slices.
Flavor the oil: in a large skillet with a lid, heat 1 tbsp olive oil over medium heat and fry the garlic cloves, crushed with the flat of a knife. When the garlic starts to darken, throw it away.
Fry the onion with the mushrooms until golden. Finely chop the shallots and fry them in the flavored oil until soft, then add the mushrooms and fry them together with the onion. The moisture released by the fresh mushrooms must evaporate, and only then will the mushrooms and onion start to brown. When the onion turns golden, transfer everything to a plate.
Chicken
Besides thighs, you can cook whole drumsticks or a small chicken cut into pieces so they can be browned.
Prepare the thighs: wash them and cut out the bone, leaving the skin on if you like. Pat the meat dry with a paper towel to remove excess moisture.
Fry the thighs in flour until a golden crust forms. Pour all the remaining olive oil (2 tbsp) into the skillet. When it is hot, dredge the chicken in flour and place it in the skillet. Fry the chicken thighs over medium heat on both sides until a golden crust forms. Never let the flour coating burn.
Simmering in wine
The browned ingredients are simmered in dry wine (white or rosé), or better still in dry sherry, which gives a truly wonderful flavor.
Return the mushrooms with the onion and pour in the wine. Spread the fried onion and mushrooms in the skillet, season with a little salt and ground black pepper if needed. Pour in the dry wine, or better yet sherry. Do not cover the skillet yet: as it heats, the alcohol has to evaporate, which takes a few minutes.
Simmer covered for about 30 mins. When the sauce comes to a boil, reduce the heat to just below medium, cover the skillet and simmer the chicken thighs with the mushrooms. There is no need to turn the meat.
During simmering, the chicken and mushrooms soak up the wine, and the leftover flour on the meat slightly thickens the sauce. If needed, you can extend the cooking time by 5-10 mins. It is important that the sauce does not stick to the skillet or burn. The meat is done when clear juices run out when you pierce the thickest part.
Serving
Put a chicken thigh on a plate and spoon the mushroom sauce over it. You can garnish with thin strips of green onion, which curl up very prettily when cut.
We usually serve chicken thighs in mushroom sauce with mashed potatoes or simply with very fresh bread. If you use a small whole chicken, it will make 4 servings. Chicken breast stays a little dry when cooked, which you can offset with plenty of sauce and by scoring the meat in a crosshatch pattern for extra juiciness. Give it a try. By the way, if you cut the cooked chicken into cubes, you can serve it with the mushroom sauce over long pasta.
Calories and macros
565 kcal
Serving ≈ 280 g
- Protein27 g19% of kcal
- Fat44 g70% of kcal
- Carbs15 g11% of kcal
100 g203 kcalProtein 9.7 gFat 15.7 gCarbs 5.5 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.