Chicken Thighs with White Wine Cream Sauce

Published October 16, 2021

Quick and delicious.

(Can also be made with chicken breasts if you sear them as you would when starting Chicken Marsala).

I found the original recipe here: https://www.thespruceeats.com/chicken-thighs-with-mushroom-and-wine-sauce-3061017

Also, the website The Spruce Eats has an amazing collection of recipes of all sorts. Definitely a good example of a successful food blog.

Ingredients

• 1 1/2 pounds boneless chicken thighs
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter
• 8 ounces mushrooms, sliced
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour (I use 2 tbsp)
• 1 cup chicken stock (can use water)
• 1/3 cup dry white wine
• 1/2 cup cream, or half-and-half
• 1 to 2 tablespoons chopped fresh parsley

To make:

• Season chicken with salt and pepper
• Heat oil and butter in pan over medium heat
• Cook chicken in pan to brown on both sides, remove to a separate plate.
• Add mushrooms to pan and cook until they are tender and brown
• Add garlic and cook about a minute longer. Then add flour and still till blended.
• Add broth/water and wine and stir until blended.
• Add chicken back to pan, cover, reduce heat to low. Cook for 20-30 minutes until chicken cooked through and tender (Don’t over cook or allow chicken to get dry).
• Stir in cream and parsley (I’ll often remove chicken for this, then put it back after stirring).
• Eat.