French · Dinner
Baked Chicken with Mushrooms and Wine
French bistro dish of bone-in chicken thigh braised in white wine, cream and mushroom sauce with thyme and Dijon mustard, then oven-baked until tender. Served with the pan sauce and mushrooms spooned over the chicken.
$6
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
548Calories
41.2gProtein
37.1gFat
8.1gCarbs
3.2gSugar
1.2gFiber
548mgSodium
264mgChol
16.1gSat Fat
802mgPotassium
61mgCalcium
2.8mgIron
0.8mcgVitamin B12
3.8mgVitamin C
protein-rich
low-carb
herb-salt
all-time-classics
Instructions
1
Prep
Pat the chicken thigh dry and season with salt and pepper; slice the mushrooms and onion, and mince the garlic.
2
Sear
Heat oil and half the butter in an oven-safe skillet over medium-high heat. Sear chicken skin-side down 5–6 minutes until golden, flip and sear 3 minutes; remove and set aside.
3
Sauté
Add remaining butter to the skillet over medium heat. Sauté the onion 2 minutes until softened, then add mushrooms and cook 4–5 minutes until golden.
4
Bloom
Stir in garlic and cook over medium heat for 30 seconds until fragrant; pour in white wine and deglaze, scraping the browned bits. Simmer 2 minutes until reduced by half.
5
Braise
Stir in stock, cream and Dijon mustard. Nestle the chicken thigh skin-side up into the sauce. Transfer to a 375°F oven and bake uncovered for 25–30 minutes until the chicken reaches 165°F internally and sauce thickens.
6
Rest
Remove from oven and let the chicken rest in the sauce for 5 minutes.
7
Plate
Stir fresh thyme into the sauce. Spoon the mushrooms and sauce over the chicken and garnish with the reserved thyme sprig.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 bone-in, skin-on chicken thigh, about 8.8 oz (210g)
- 7 oz200g cremini mushrooms
- 11 onion
- 4 cloves4 cloves garlic
- 2/3 cup160ml dry white wine
- 1/2 cup120ml chicken stock
- 6 tbsp90ml heavy cream
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp fresh thyme leaves, plus a sprig for garnish
- 2 tbsp28g butter
- 2 tsp2 tsp olive oil
- salt and black pepper, to taste
