Budget-friendly chicken thighs and a little white wine, broth, cream, and mushrooms make a fabulous meal with rice or noodles. I used boneless chicken thighs, but bone-in would work as well.
Cook Time: 45 minutes
Total Time: 45 minutes
- 1 1/2 pounds boneless chicken thighs
- salt and pepper or seasoning blend for chicken
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- 1 clove garlic, minced
- 3 tablespoons flour
- 1 cup chicken broth
- 1/3 cup dry white wine, such as chardonnay
- 1/2 cup cream or half-and-half
- 1 to 2 tablespoons fresh chopped parsley
Wash chicken and pat dry. Sprinkle chicken thighs with seasonings. In a large skillet or saute pan over medium heat, heat the oil and butter. Add chicken and cook, turning, until browned. Remove to a plate and set aside. Add mushrooms to the skillet and cook, stirring, until mushrooms are tender and browned. Add the garlic and cook for 1 minute longer. Stir in flour until blended. Stir in chicken broth and wine until blended. Add chicken back to the skillet, cover, reduce heat to low, and cook for 20 to 30 minutes, or until chicken is cooked through and tender. Stir in the cream and parsley and heat through.
Serve with rice or potatoes.
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