Chicken Thighs in Mushroom Sauce is an easy weeknight meal that I usually have all the groceries on hand for. I utilise my freezer a lot for quick weeknight meals and I rarely go to the store during the week.
The groceries I will always have at my fingertips are frozen chicken in the freezer along with frozen steaks or pork chops, I always have a bag of frozen shrimp, and the occasional salmon fillets, but those tend to go pretty quick and I like buying fish fresh for cooking that day. On Sunday I always load up on all sorts of veggies from the grocery store; bell peppers, asparagus, fresh lettuce or spinach, tomatoes, and mushrooms, I make sure to have lots and lots of mushrooms on hand.
I know it may sound weird, but lemon is key in this dish, it adds bright acidity and brings out the umami flavour of the mushrooms. Serve this on top of buttered egg noodles or a big bunch of spinach for a healthy meal.
Wine Recommendation: Even though I used Riesling as my dry white wine in this recipe, I served this with an earthy Pinot Noir. Try an Pinot or look for a Burgundy from France.
By: Victoria Townsend
4 whole Chicken Thighs, boneless and skinless4 tablespoons Olive Oil, divided8 ounces Baby Bella Mushrooms, quartered2 cloves Garlic, minced1 tablespoon Flour1/2 cup Dry White Wine1 cup Chicken Stock1/2 Lemon, juiced2 tablespoons ButterKosher Salt and Ground Black Pepper, for seasoningParsley, chopped for garnish
In a large pan, heat 2 tablespoons of olive oil over medium high heat. Season chicken with kosher salt and ground black pepper. Add to pan and cook for 5 minutes per side until golden brown. Remove chicken to a plate and set aside.
In the same pan add 2 tablespoons of olive oil and mushrooms. Saute until browned, about 3-4 minutes. Add garlic and flour, stir to combine flour and cook slightly, about 30 seconds. Turn heat down to low and deglaze the pan with white wine, scraping up any brown bits on the bottom of the pan. Add the chicken stock and bring to a simmer. Stir in lemon juice and butter into the sauce. Season with a pinch of kosher salt and ground black pepper.
Add the chicken back to the pan and simmer to cook everything together in the sauce for 8 minutes.