I am OBSESSED with chicken thighs. Specifically, bone-in, skin-on chicken thighs. I love the browned, crispy skin, which keeps the dark meat juicy and tender. And I love that it takes a little work to get the meat off the bone. While a chicken breast can feel like too much food, a chicken thigh always seems to be just right. And soo delicious.
This recipe was inspired by two similar chicken thigh recipes: This one, from Better Homes and Gardens, and this one, from Vikalinka. This recipe is a little simpler (the idea of moving the pan from the stove to the oven and back again just did not appeal to me). It’s also gluten-free, and easily made dairy-free.
The wine and the fresh herbs really make this recipe. If possible, try to get fresh herbs instead of dried – it really does make a big difference. My dad and I like to watch Jacques Pépin’s cooking show together, and we always laugh about the amount of wine and butter the French use in their cooking. But that – plus fresh herbs – is what makes their cuisine so great, so don’t skimp!
I love serving this dish with risotto (Pinch of Yum has a fantastic risotto recipe), along with some carrots or greens on the side. You could also serve it with potatoes, wild rice, crusty bread or egg noodles. And this would go well with my Bacon Brussels Salad!
Herby Chicken Thighs
- 1 tablespoon butter or olive oil
- 8 chicken thighs, bone-in and skin-on
- Salt and pepper to taste
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 8 ounces cremini mushrooms, quartered
- 2 tablespoons fresh rosemary, de-stemmed and minced
- 2 tablespoons fresh thyme, de-stemmed minced
- 1 ½ cups chicken broth
- ½ cup white wine
- 2 tablespoons dijon mustard
- 1 teaspoon cornstarch dissolved in ¼ cup cold water
- 2 tablespoons flat-leaf parsley, chopped
- Pat chicken very dry with a paper towel and season liberally with salt and pepper.
- Heat butter or oil in cast-iron skillet over medium-high. Brown chicken on both sides, skin-side first, about 8 minutes per side. Remove chicken and place on paper-towel lined plate.
- Reduce heat to medium-low and add onion. Cook until fragrant, about 2 minutes. Add garlic, mushrooms and 1 tablespoon each of rosemary and thyme. Cook until onion is translucent, about 5 minutes.
- Return chicken to pan and add broth, wine, mustard and corn starch. Bring to a boil, then reduce to medium-low and simmer for 20 minutes.
- Top with remaining rosemary and thyme and simmer 15-20 more minutes. (You can really simmer as long as your heart desires, provided you have it on low and the sauce doesn’t dry up – the chicken will just get super tender.)
- Cool for 10 minutes to allow sauce to thicken.
- Sprinkle parsley on top and serve.