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Herby Chicken Thighs

This succulent chicken, which simmers with wine, broth, mushrooms and herbs, never fails to satisfy.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Resting time10 minutes
Total Time1 hour 40 minutes
Keyword: dairy-free, French, gluten-free, main courses, Sunday dinners
Servings: 8

Ingredients

  • 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

Instructions

Directions

  • 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.

Notes

If your sauce is oily, you can skim some of the fat off with a spoon. Alternatively, if you plan on eating this for a couple days, you can store the chicken thighs on a separate plate and put the sauce and mushrooms in a bowl. The top layer of fat in the bowl will harden in the fridge, and you should be able to crack the layer with a spoon and pull it right off and throw it away the next day. OR… you could just stir the fat back into the sauce and enjoy the flavor!