No Reviews
You must be logged in to post a review.
Pan Roasted Chicken with Porcini Mushroom Cream Sauce
x
Print Options
Description
It’s winter and all I want to do is indulge in warm, snuggly, creamy foods. Forget the calories. Just feed me.
Ingredients
- ½ ounces, weight Dried Porcini Mushrooms
- 2 Tablespoons Olive Oil
- 8 cloves Garlic, Peeled Whole
- ½ whole Onion, Diced
- 3 Tablespoons Heavy Cream
- 1 cup Hot Boiling Water
- 1 Tablespoon Finely Minced Fresh Parsley
- 1 Tablespoon Kosher Salt (or 1/2 Teaspoon Table Salt)
- ¼ teaspoons Black Pepper
- 8 pieces Chicken Thighs, Bone-in, Skin-on
Preparation
Note: I’ve used dried porcini mushrooms, which can be rehydrated in hot water for 20-30 minutes … or you can boil them for 5 minutes. Keep the porcini mushroom soaking water! It’s got so much flavor.
One of my favorite parts of this dish are the pan-roasted garlic cloves, which become soft, nutty and sweet.
1. Preheat oven to 350F. Remove chicken from refrigerator 20 minutes prior to cooking to take the chill off of the chicken. Season the chicken pieces generously with salt and pepper.
2. In the meantime, soak the porcini mushrooms in hot water.
3. Heat a large sauté pan (large enough to comfortably fit all 8 pieces of chicken) over medium-high heat. Pour in the olive oil and swirl to coat. Add the chicken pieces, skin-side down, and let the skin sizzle to golden brown. This should take about 5 minutes.
4. Turn the heat to medium-low, turn the chicken pieces skin-side up, scatter the garlic cloves all over in between the spaces and let the chicken brown for another 3 minutes. Tent the pan loosely with tin foil. Place entire pan into the oven to cook for 25-35 minutes. Check chicken to make sure the pieces are cooked through.
5. Using tongs, remove the chicken to a plate and tent with tin foil to keep warm. Keeping the garlic cloves in the pan, pour off all but 1 tablespoon of the chicken grease in the pan. Return pan to the stove over medium-low heat. Add the onions and sauté until translucent.
6. Squeeze the water out of the porcini mushrooms, but reserve all of the soaking liquid. Add the porcini mushrooms to the pan and sauté for 1 minute. Pour in just ½ cup of the mushroom soaking liquid and the heavy cream. Turn the heat to low and simmer for 30 seconds. Taste and adjust sauce with salt and pepper if needed. Add the minced parsley. Pour sauce over the chicken and serve.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Sage Garlic Lamb with Feta Yogurt Sauce
by Molly Mulligan in
Main Courses
by Molly Mulligan in
Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
Prep: Cook:
Serves: 4 Level: Easy
Cabbage Rolls
by Beth Pierce in
Main Courses
by Beth Pierce in
Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
3 Comments
Leave a Comment
You must be logged in to post a comment.
dani268 on 12.16.2009
Very good recipe. A keeper. Easy to make and very flavorful. I followed the recipe very closely and had plenty of sauce. I also made four thighs instead of eight but didn’t change the sauce ingredients. I ended up concerned that the chicken wasn’t done enough and wanted to cook it a little more. Also my sauce was a little thin. So, I made rice pilaf put it in a casserole and placed the chicken and then the sauce over it and baked it another half hour. Came out great. Thank you for the recipe.
msahuff on 12.11.2009
Good recipe, but sauce was scarce. I used half the chicken called for, but kept all other ingredients & amounts the same. The mushroom sauce was tasty, but there is no way it would have covered 8 pieces of chicken. I had to scrape the pan to cover all 4 thighs. The roasted garlic was really nice, and maybe next time I’d deglaze the pan with white wine, then add the full cup of mushroom water. Very tasty.
chicapoopoo72 on 12.10.2009
Oh my goodness! I can’t wait to try this recipe! It looks absolutely divine!