Roasted Chicken with Mushrooms and White Wine — Pollo al Forno con Funghi e Vino Bianco
A pan-Italian one-pan roast of bone-in chicken thighs baked with mixed mushrooms, white wine, garlic, and thyme, the mushrooms releasing their juices into a rich pan sauce while the chicken skin crisps above.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 640g bone-in chicken thighs dry, season with 1 tsp salt and 0.5 tsp pepper. Slice 500g mixed mushrooms 5mm thick. Thinly slice 2 small shallots. Smash 10 garlic cloves skin-on. Chop 2 tbsp parsley. Measure wine, stock, lemon juice, and thyme.
Sear
Heat 2 tbsp oil in a large ovenproof skillet over medium-high. Place chicken thighs skin-side down (you may need to work in batches or use a larger 12-inch skillet), cook 5–6 minutes without moving until deep golden. Flip, brown 2–3 minutes. Transfer to a plate.
Saute
Reduce heat to medium. Add 4 tbsp oil and butter. When foaming, add mushrooms in a single layer, cook 5–6 minutes without stirring until they release water and brown. Stir in shallots, garlic, 0.5 tsp salt; cook 3 minutes until shallots soften.
Build
Pour 300ml white wine into the pan, simmer 2–3 minutes scraping browned bits, until reduced by a third. Add 120ml chicken stock and thyme sprigs, stir gently.
Roast
Nestle chicken thighs skin-side up on mushrooms, keeping skin clear of liquid. Transfer to 200°C oven, roast 30–35 minutes until chicken reaches 75°C internal, skin is crisp, and mushrooms release dark juices into a glossy sauce.
Rest and plate
Rest in pan 5 minutes. Discard thyme stems, stir 2 tsp lemon juice into sauce. Plate chicken atop mushrooms, spoon sauce over, scatter parsley and flaky salt. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.