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    Home » Blog » Entrees

    Chicken Thighs Braised in Mushroom Sauce

    Published: Feb 12, 2013 by Lyndsay Homme Modified: May 17, 2020
    This post may contain affiliate links. 4 Comments

    This recipe may not seem like anything special at first glance, but trust me; it'll knock your socks off. I like the thigh of the chicken because not only is it inexpensive, but it's also flavorful. If you'd prefer, you can use boneless, skinless thighs (or even breasts), but I find the bone-in, skin-on have more flavor. Braising gives you that super juicy, fall-off-the-bone goodness that tastes like you've been cooking for hours. Not to mention, the sauce it cooks in is intensely flavorful and delicious. Make sure you serve a good crusty bread with this one to soak up all that sauce!

    Chicken Thighs Braised in Mushroom Sauce

    serves 4

    2 lbs bone-in, skin-on chicken thighs
    8 oz baby bella mushrooms, sliced
    1 tablespoon olive oil
    ½ onion, finely diced
    ½ carrot, finely diced
    1 clove garlic, minced
    3 cups or so of chicken stock (you can also sub in 1 cup white wine if you're not feeding the kiddies)
    1 sprig rosemary
    salt and pepper to taste
    cornstarch for thickening

    Heat your oil in a large, deep skillet or dutch oven (with cover) over medium-low heat. Season your chicken with salt and pepper, and brown in the hot oil, about 2 minutes per side.  Set chicken aside and cover with foil to keep it hot.

    To the hot pan, add your mushroom, onions and carrots (you can add a bit more oil or a splash of stock if you need to). Cook your vegetables until they are nice and soft, about five minutes. Add your garlic, and cook for about two minutes, just until fragrant. Add your chicken and any accumulating juices back to the pan, placing skin up on top of the vegetables. Pour in your stock, until it reaches about halfway up the chicken. You won't want to cover them so that the skin on top remains crisp. Place your rosemary sprig on top, cover, and bring to a simmer. Reduce heat to low, and continue to simmer for about 30 minutes, until cooked through and tender.

    Once the chicken is cooked, discard your rosemary sprig. Pull out your chicken and set aside. At this point you'll probably want to thicken your sauce to make it more gravy-like. Make your cornstarch slurry. Whisk the slurry into your sauce a small amount at a time until you've reached your desired thickness. Give it a taste, and season with salt and pepper as needed.

    Spoon a bit of the sauce over each thigh, and enjoy!

    Chicken Thighs Braised in Mushroom Sauce Nutrition

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      Recipe Rating




    1. Lizi Rawson says

      February 26, 2013 at 8:56 am

      Made this last night...it was a hit! Even though I sub'd chicken breast and used garbanzo flour and sour cream to thicken the gravy...trying to be a good doobie and follow all the South Beach Diet rules ya know...was still excellent!!

      Reply
      • milkfreemom says

        February 26, 2013 at 2:09 pm

        Glad you liked it!

        Reply
    2. Nicole says

      February 04, 2015 at 9:12 am

      I made this for my family last night, which includes 2 picky eaters (5 and 4 year olds), We are a dairy/egg/gluten free home, so to find something that everyone enjoys to eat is sometimes a bit of a challenge.

      This recipe was simple, filling and all around awesome! I did stray from the recipe a bit. I already had 5lbs of skinless chicken breasts dethawed and vegetable stock. I also paired with green beans and mashed potatoes. Also be good over rice, quinio, or a light pasta. I will be making this again!!

      Reply
    3. Dulce says

      October 23, 2020 at 7:23 pm

      Excited to cook and try your recipe for my toddler ,

      Reply

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

    More about me →

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

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