Description
Golden-brown chicken thighs simmer in an umami-rich mushroom and garlic sauce, creating a silky, savory dish with hearty textures. Perfect for comfort food year-round.
Ingredients
12 oz (24 bone-in, uncooked) chicken thighs
8 oz cremini or white button mushrooms
1/2 cup (6 oz) heavy cream
4 cloves minced garlic
2 tbsp unsalted butter
2 tbsp all-purpose flour
Instructions
Pat chicken thighs dry with paper towels
Season with 1 tbsp garlic powder and 1 tsp dried thyme
Let rest in fridge for 15 minutes
Heat butter in a skillet over medium-high heat and brown thighs
Remove thighs, blend flour with splash of broth to make slurry
Add mushrooms, minced garlic, and thyme to pan; sauté until mushrooms brown
Deglaze with 2 tbsp water (no alcohol)
Return chicken thighs; simmer for 20 minutes
Add cream and flour slurry; stir until sauce thickens and coats chicken
Notes
Shiitake or porcini mushrooms enhance earthiness
Replace heavy cream with coconut milk for a dairy-free option
Use roasted garlic paste for richer flavor
Leftovers improve overnight in fridge
Adjust flour to sauce thickness preference
Nutrition
- Serving Size: 1.5-2 thighs with sauce
- Calories: 420
- Sugar: 0g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 13g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg