Chicken + Wild Mushrooms Recipe
Shallots & herbs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Marinade
Wild Mushrooms & Vegetables
Sauce / Deglaze
Finishing & Serving
Method
Chicken & Marinade
- 1
Season and marinate
Pat the chicken thighs dry with paper towels. In a bowl combine 2 tbs olive oil, minced garlic, chopped thyme, 1.5 tsp salt and 1 tsp black pepper. Rub the mixture over the chicken thighs, coating evenly. Let rest at room temperature for 15–20 minutes or refrigerate up to 2 hours.
- 2
Sear the chicken
Heat a large oven-safe skillet over medium-high heat. Add 1 tbs olive oil. Place chicken thighs skin-side down and sear until the skin is deep golden brown and releases easily, about 6–8 minutes. Flip and sear the other side 2 minutes. Remove chicken to a plate, reserve rendered fat in the pan.
Wild Mushrooms & Vegetables
- 3
Prepare mushrooms and shallots
While the chicken rests, trim and roughly slice the mushrooms so pieces are similar size. Thinly slice the shallots.
- 4
Sauté shallots and mushrooms
Reduce heat to medium. Add 2 tbs unsalted butter and 1 tbs olive oil to the same skillet with the reserved chicken fat. When butter foams, add shallots and sauté 2–3 minutes until translucent. Add mushrooms in a single layer (work in batches if necessary) and cook undisturbed 3–4 minutes until they begin to brown. Stir and continue cooking another 3–4 minutes until mushrooms are nicely caramelized. Season with 1/2 tsp salt and 1/2 tsp black pepper. Stir in chopped parsley and chives, then remove mushrooms to a bowl and set aside, leaving pan juices.
Sauce / Deglaze
- 5
Deglaze the pan
With the skillet over medium-high heat, pour in 1/2 cup dry white wine to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.
- 6
Build the sauce
Add 1/2 cup chicken stock and bring to a simmer. Stir in 1/2 cup heavy cream and 1 tsp Dijon mustard. Simmer gently until the sauce thickens slightly, about 3–4 minutes. Taste and adjust seasoning, adding 1 tsp salt or more if needed and a pinch of black pepper. Stir in 1 tsp lemon juice to brighten the sauce.
- 7
Finish with butter
Off the heat, whisk in the cold cubed tablespoon of butter until the sauce is glossy and slightly thickened.
Finish & Serve
- 8
Return chicken and mushrooms
Return the seared chicken thighs to the skillet, skin-side up, nestling them into the sauce. Spoon some mushrooms around and over the chicken. If pan is oven-safe and you want the thighs fully cooked through and skin extra crisp, transfer to a preheated 400°F (200°C) oven and roast 8–10 minutes until internal temperature reaches 165°F (74°C). Alternatively, cover and simmer on the stovetop over low until done, about 8–10 minutes.
- 9