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Crispy Chicken Thighs with Mushroom Sauce

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 Servings

Ingredients
  

For Chicken

  • 6 Bone-in chicken thighs skin-on
  • 1 tbsp olive oil extra virgin

For Sauce

  • 1 tbsp olive oil extra virgin
  • 1/2 red onion thinly sliced
  • 4 oz. mushrooms sliced
  • 2 garlic cloves fully chopped
  • 1 tbsp Flour
  • 1 1/2 cup chicken broth Low sodium
  • 1 sprig Rosemary (or 1/2 teaspoon dry)
  • 2 sprigs thyme (or 1/2 teaspoon dry)
  • 1 tbsp butter
  • salt and pepper to taste

Instructions
 

For Chicken

  • Preheat the oven to 425º.
  • Season the chicken thighs with salt and pepper. Heat oil in a 12" cast-iron or heavy skillet over medium-low heat. 
  • Place the chicken thighs in the skillet skin sidedown and cook for 5 minutes until fat begins to render. 
  • Turn the heat up to medium-high and rearrange the chicken pieces so that the fat gets under each piece. Continue to cook skin side down for another 10 minutes.
  • Turn chicken pieces over being careful not to tear the skin. Place skillet in oven for an additional 10-15 minutes until chicken reaches 165º. Set chicken pieces aside and keep warm.

For Sauce

  • Pour off all but 1 tablespoon fat from the skillet. (Be careful. The handle is hot!) 
  •  Add onions and sauté over medium-high heat until soft and translucent.
  • Add sliced mushrooms and garlic, cook for 3 minutes. 
  • Sprinkle flour over and stir in. Cook and continue stirring for another minute. Slowly pour in broth, stirring to avoid lumps.
  • Add rosemary and thyme to the sauce. Reduce heat and simmer for 15-20 minutes.
  • Whisk in butter, salt, and pepper.
  • Return chicken to pan for 5 minutes to warm. Remove herb sprigs and serve.

Notes

*You could serve this with egg noodles, mashed potatoes, or it would go great with Cheesy Soft Polenta.