Chicken Thighs in Creamy Dijon Mushroom Sauce

Chicken Thighs in Creamy Dijon Mushroom Sauce

This creamy chicken dish can really change based on the mushrooms you choose. Chanterelles are firm, meaty and a bit nutty. Hen of the woods have great texture and an earthy flavor. Oyster mushrooms have a more subtle almost seafood-like (hence the name) flavor. All go really well with our pasture raised chicken thighs and the velvety Dijon cream sauce, and bring that umami flavor we all crave to the table. Serve family style with a bright salad, steamed broccoli or roasted cauliflower.

  • makes:
    4 servings
  • total time:
    1 hour
  • cooking difficulty:
    Easy
  • allergens:
    Mushrooms, Dairy
  • Tags:

Ingredients

Wild mushrooms, washed (chanterelles, hen of the woods - aka maitake, oyster mushrooms, etc)
8 ounces
Dry white wine
1/2 cup
Shallots, peeled and finely chopped
2
Garlic, peeled and minced
2 cloves
Chicken stock
1 cup
Heavy cream
1/2 cup
Freshly ground black pepper
1 teaspoon
Extra-virgin olive oil
3 Tablespoons
Fresh thyme, finely chopped
2 Tablespoons
Dijon mustard
1 teaspoon
2 tsp kosher salt, or more to taste
1 teaspoon

Nutrition Values

  • Calories :
    563
  • Total Fat :
    42g
  • Saturated Fat :
    14.1g
  • Cholesterol :
    150mg
  • Sodium :
    1530mg
  • Total Carbohydrates :
    6.3g
  • Dietary Fiber :
    0.9g
  • Total Sugars :
    1.4g
  • Protein:
    35.5g

Utensils

  • Cast-iron skillet

Instructions

Preheat the oven to 350°F.
 

Heat oil in a large cast-iron skillet over medium-high heat, and brown the chicken, skin side down, until golden and crisp, about 4 minutes per side. Remove the chicken and set aside.

Add the butter to the same skillet, and sauté the shallot and garlic until fragrant, about 2 minutes. Add in the mushrooms and sauté until soft about 4 minutes. Pour in the wine and stir for a minute or two to deglaze the skillet.

Add the browned chicken back into the skillet with the thyme. Pour in the chicken stock, season with salt and pepper, and place the skillet into the oven for about 30 minutes until the chicken is cooked through.

Remove the chicken from the skillet and keep warm on a plate under tin foil. Place the skillet back on the stove over high heat, and continue to cook, reducing the liquid to about half. Reduce the heat and add in the mustard and cream, season again with salt and pepper to taste, and stir until ingredients are incorporated and warmed through, about 3 minutes.

Add the chicken back into the pan and garnish with the remaining tarragon.

Recent Posts

One-Skillet Umami Chicken and Enoki Mushrooms
One-Skillet Umami Chicken and Enoki Mushrooms

 savory and subtle sweetness, and hints of a nutty aftertaste. And what if we said this is easy, quick and made all in one skillet? You can thank us later. Serve over steamed white rice and enjoy.

Simple Single-Sided Salisbury Steak
Simple Single-Sided Salisbury Steak
Now, for those busy weeknights, we've found a way to simplify this comfort classic without sacrificing any of its rich, nostalgic flavors. Enter: the Salisbury Burger. Here’s how you can whip it up in no time. Get recipe here.
Marry Me Chicken Meatballs
Marry Me Chicken Meatballs
The ever so popular dish Marry Me Chicken, but with a change up to meatballs. These Marry Me Chicken Meatballs are a total crowd favorite. Juicy, tender, healthier meatballs made with ground chicken and a sauce that's creamy and absolutely delicious!