Ingredients
- For the Chicken:
- 4 large bone-in, skin-on chicken thighs (about 2 – 2.5 lbs total)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (sweet or smoked)
- For the Mushroom Sauce:
- 2 tablespoons unsalted butter
- 10 oz cremini mushrooms, cleaned and sliced
- 1 large shallot, finely chopped (or 1/2 small yellow onion)
- 4–5 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, stripped from the stem (or 1/2 teaspoon dried thyme)
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 cup low-sodium chicken broth
- 3/4 cup heavy cream, at room temperature
- 2 tablespoons fresh parsley, chopped, for garnish
- Salt and black pepper to taste
Instructions
First things first, the key to crispy skin is a dry surface. Take the chicken thighs out of their packaging and use paper towels to pat them thoroughly dry on all sides. This is the single most important step for achieving that coveted golden-brown, crispy skin. In a small bowl, mix together the kosher salt, black pepper, garlic powder, and paprika. Sprinkle this seasoning mixture evenly over all sides of the chicken thighs, gently rubbing it into the skin and meat.
Place a large, heavy-bottomed skillet (a 12-inch cast-iron or stainless steel pan is ideal) over medium-high heat. Add the 1 tablespoon of olive oil. Once the oil is shimmering and hot, carefully place the chicken thighs in the skillet, skin-side down. You should hear a confident sizzle immediately. Do not overcrowd the pan; cook in batches if necessary.
Let the chicken sear, undisturbed, for 8-10 minutes. Resist the urge to move it around! This allows the skin to render its fat and develop a deep, golden-brown, and incredibly crisp crust. You’ll see the edges turning opaque as it cooks. Once the skin is beautifully browned and releases easily from the pan, flip the chicken over. Sear the other side for another 5-7 minutes. The chicken will not be cooked through at this point. Transfer the seared chicken to a clean plate and set it aside.
Reduce the heat to medium. There should be a good amount of rendered chicken fat in the skillet now—this is liquid gold. If there’s an excessive amount (more than 3 tablespoons), carefully pour some off. Add the 2 tablespoons of unsalted butter to the pan. Once it’s melted and foaming, add the chopped shallot and cook, stirring frequently, until it softens and becomes translucent, about 2-3 minutes. Add the minced garlic and fresh thyme leaves and cook for another minute until fragrant. Be careful not to burn the garlic.
Add the sliced mushrooms to the skillet. It might seem like a lot of mushrooms, but they will cook down significantly. Spread them into an even layer and let them cook, stirring only occasionally, until they have released their liquid and started to brown and caramelize, about 6-8 minutes. Don’t salt the mushrooms at the beginning, as this will draw out water and cause them to steam rather than brown.
Now for the chef’s secret. Pour the 1/2 cup of dry white wine into the hot pan. As it bubbles, use a wooden spoon or spatula to scrape up all the browned bits (the fond) from the bottom of the skillet. Let the wine simmer and reduce by about half, which should take 2-3 minutes. This process infuses the sauce with an incredible depth of flavor.
Pour in the 1 cup of chicken broth and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes to let the flavors meld and the sauce to thicken slightly. Reduce the heat to low and slowly whisk in the 3/4 cup of heavy cream. It’s important that the cream is at room temperature and the heat is low to prevent it from curdling. Season the sauce with salt and pepper to your taste.
Return the seared chicken thighs (and any accumulated juices from the plate) back into the skillet, nestling them into the creamy mushroom sauce. Spoon some of the sauce and mushrooms over the top of the chicken, but try to keep the skin exposed if you want it to remain crispy. Let everything simmer gently over low heat for another 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
Remove the skillet from the heat. Garnish generously with the chopped fresh parsley. Serve immediately, spooning plenty of the luscious mushroom sauce over the chicken and your chosen sides
Nutrition
- Serving Size: One Normal Portion
- Calories: 650-750