Chicken With White Wine Mushroom Sauce Recipe

Cook potatoes

Place peeled and chopped potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to medium and simmer until fork-tender, about 12–15 minutes.

Drain and mash

Drain potatoes thoroughly and return to the hot pot. Add 3 tbs unsalted butter and warmed 1/2 cup milk. Mash with a potato masher or ricer until smooth and creamy. Season with 1 tsp salt and 1/4 tsp black pepper; adjust to taste. Keep covered and warm until serving.

Bring a pot of salted water to a boil. Add trimmed green beans and blanch 3–4 minutes until bright green and just tender. Drain and immediately plunge into an ice bath to stop cooking, then drain again.

Toss beans with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp pepper and a squeeze or a little zest of 1/2 lemon if using. Keep warm or reheat briefly in a skillet before serving.

Pat the chicken thighs dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper.

Place 1/2 cup all-purpose flour in a shallow dish. Dredge each seasoned thigh lightly in the flour, shaking off excess.

Heat a large, heavy skillet (cast-iron recommended) over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When butter foams and oil is shimmering, add chicken thighs skin-side down (work in batches if needed to avoid crowding). Sear until deep golden-brown and crisp, about 6–8 minutes. Flip and sear the other side 4–5 minutes. Transfer browned thighs to a plate and tent with foil. Reserve any browned bits and fat in the pan.

Reduce heat to medium. Add the sliced onion to the skillet with reserved fat and sauté 4–5 minutes until softened and translucent. Add the 12 oz sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 6–8 minutes.

Add the minced garlic (3 cloves) and cook 30–45 seconds until fragrant, stirring so garlic doesn't burn.

Pour in 3 tbs dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Allow the wine to simmer and reduce by about half, 1–2 minutes.

Stir in 1 cup low-sodium chicken stock, 1 tsp Dijon mustard, and 1 tbs fresh thyme leaves. Bring the liquid to a gentle simmer.

Return the seared chicken thighs to the skillet, nestling them into the mushroom-onion mixture, skin-side up. Spoon some sauce over the chicken. Reduce heat to low, cover partially, and simmer gently until the chicken registers 165°F (74°C) at the thickest part and is cooked through, about 12–15 minutes depending on size. Alternatively, transfer the skillet to a preheated 375°F (190°C) oven and bake for 12–15 minutes.

Remove chicken to a plate. Stir 1/2 cup heavy cream and 1 tbs unsalted butter into the skillet and simmer over medium-low until sauce thickens slightly, about 2–3 minutes. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper as needed.

Return chicken to the pan to warm and coat with sauce for 1–2 minutes, spooning sauce over the skin. Sprinkle additional chopped fresh thyme if desired.