Crispy and tender Chicken thigh with mushroom, onion and garlic sauce – ready in under 30 minutes.
Dark meat is a favorite in many cuisines and particular a favorite of mine. It’s immense popularity and fabulous taste is often matched by its ease of preparation. In my culture, it is preferred over white meat.
A huge drawback for me, it’s the amount of time it takes to get ready. Usually between 40- 45 minutes. Grrrr…
How is that for a wait, when your stomach is rumbling? Coupled with the repeated echoes ” is dinner ready?” Coming from the living room …Welcome to my life!
This Chicken Thigh with Mushroom Garlic Sauce comes in really handy, because you can have a simple yet elegant meal on the table in less than no time. Thanks to Jacque Pepin technique and recipe which I spiced things up, to suit my taste buds- added thyme, Cajun salt, and threw in some evaporated milk and it hit the spot- Délicieux et Magnifique!
It involves two simple processes, pan-frying the chicken in a non-stick pan, tightly covered for about 16-18 minutes and the end result …a crispy crust and tender chicken. Incroyable
Don’t sweat it; you do not have to worry about oil. The Chicken produces it’s own oil and you even have left over.
The next step is making the sauce-, which is easy – assuming you have all your ingredients, ready to go.
What am going to say is that ,this sauce is pretty good- pair it with rice and you would shove the chicken aside and just eat the rice and mushroom and onion sauce.
Enjoy!
Watch How To Make It
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Chicken in Mushroom Onion and Garlic Sauce
Ingredients
- 4 chicken thighs bone in with skin
- ½ teaspoon salt and more to taste
- ½ teaspoon black pepper
- 1 small onion
- 3-4 garlic
- ½ teaspoon chopped thyme
- 3 cups mushrooms
- ½ cup chicken broth
- 1/3 cup evaporated milk
- ½ teaspoon Cajun salt or more
- Parsley chopped, for garnish
Instructions
- Preheat oven to 175F.
- Trim chicken of any visible fat. Make a 1/2 " slit into chicken thigh meat on either side of the chicken
- Season the 4 chicken thighs on both sides -with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
- Place chicken, skin side down, on a non-stick skillet or cast iron with a lid, on high heat.
- As soon as the chicken starts to sizzle, cover and reduce the heat down to medium - move the thighs around to make sure they aren't sticking to the skillet. Let it cook for about 16-18 minutes.
- Prep ingredients – chop onions, chop mushrooms and mince garlic, thyme.
- Make sure you check the chicken after 10 minutes. If it browning too fast reduce heat even further, until chicken is cooked. Transfer the thighs to a warm oven.
- Pour out all of the chicken fat except for about 2 tablespoons.
- Turn the heat to high and then add the onion, garlic, thyme and mushrooms. Sauté, stirring frequently, for about 3 minutes. Add Cajun salt, and then pour in the chicken stock and milk. Continue to cook for 2-3 minute over high heat until the sauce reduces. Adjust seasonings with salt and stock
- Sprinkle on some parsley and serve with rice or any side dish.
Nutrition Information:
Joe Wallace says
Made this tonight…delicioso! Went with what I had in the pantry, so rosemary rather than thyme, and sour cream rather than evaporated milk…it all worked!
ImmaculateBites says
Awesome!! Thanks for taking the time to share with us.
Kris says
Just got done eating this recipe, and OMG it was delish! Would you by any chance know the calorie in take?
ImmaculateBites says
Sorry I don’t. But so happy to hear you enjoyed it.
Candace B. says
Love, Love, Love this recipe!! I doubled it and instead of doubling the mushrooms, I added 1 large diced green bell pepper. Amazing!! Thank You!
ImmaculateBites says
Awesome! Glad you liked it!
Lisa says
LOVED THIS RECIPE!!!! Thank you for such a tasty dish idea on this evening that I made it.
ImmaculateBites says
Glade it worked out well for you Lisa.
Esther says
Loved the flavors, but cooking times were off, as I suspected when I read the directions. Thighs with the bone in could never be done in such a short time. I adjusted the he timem using a thermometer as my guide. It was delish and will make ag ain.
ImmaculateBites says
Hi Esther! Partially cutting thigh reduces the cooking time and makes it cook faster. That’s the rational behind this method of cooking .Really does the trick here. Glad it all worked out for you. Thanks for taking the time to provide feedback.
Edie says
Hi,
I keep kosher, so I can’t use milk in a meat recipe. Would coconut milk work instead? Or should I just up the amount of chicken broth?
Thanks!
ImmaculateBites says
Hi Edie! Coconut milk would work as well.
Edie says
Thanks!
Beth says
Is ecaporated milk a necessity? Can it be replaced with anything else?
ImmaculateBites says
Yes, it is, if you want a creamy sauce if not omit or use half and half, or cream
Laura S says
I stumbled crossed your blog and this post while looking for something to make for dinner and was surprisingly pleased to find I had all the ingredients… And even more pleased with how it turned out — YUM! My picky husband and rambunctious littles approved too:) Looking forward to trying some of your other recipes soon… Thanks!
ImmaculateBites says
Hi Laura! Isn’t it great when everything works out just right. And so love it when the little ones also enjoy it.
Caroleann Blackwood says
Hello, I wanted to share with you that I tried your recipe. Although, I did not follow the steps with the chicken because I was working with our leftovers that was baked as well. So what I did, when the ingredients were close to being cooked I heated a pan on high and warmed the bottom of the chicken and then flipped it and crisped the skin of the chicken. After that I placed the chicken on the mushroom mixture and sauce.
My husband and I really enjoyed the flavor of the mushroom and the sauce. Even though I use evaporated milk, I was hesitant to use it in a non dessert dish. Well, what a delicious surprise. Thank you for posting a delicious, simple recipe.
ImmaculateBites says
Hi Caroleann! I hear you the first time I had to use evaporated milk in anything other that desserts , scared me too. But it works just fine. Thanks for the feedback!
Paul Carroll says
I’ve got a question, if you please, ma’am.
I have spent a fair bit of time in Louisiana, but I have not run across a “Cajun” salt, per se. Do you mean a seasoning blend like Tony Chachere’s?
Very nice blog. 🙂
ImmaculateBites says
Hi Paul! Yes, that’s the one I use most often. Do let me know how it works for you. Thanks!
lisa says
As in the “salt free” blend?
ImmaculateBites says
I used the salt blend . However, you can use the “salt free” blend and adjust salt to taste.
Donna goodman says
just finished dinner, made this chicken over rice. OMG! Delicious! I went to butcher for the thighs and didn’t notice he grabbed boneless skinless. So I had to use those. It was still delicious as the chicken cooked very well and the sauce was soooo delicious. We had it over rice and we will definitely make it again.
Thanks for sharing.
ImmaculateBites says
Hi Donna! I am so happy to hear this. Thanks for the glowing review.
Tshepo says
Hi Immaculate;
Wow I’m so impressed with your chicken recipes. I’m going to try them.
You’re so good.
ImmaculateBites says
Aww thanks Tshepo, glad you like them.
Obaahemaa says
Ohemaa… this website just helped me move the second half of my workday along.
I am going to try this chicken tonight as well as your recipe for the small chops (meat pie and samosa). I find the others I have tried are not as good. You have a follower for life. #cookoflife
ImmaculateBites says
So glad to read this. You are so sweet! Let me know how it works for you. Thanks.
Lynn | The Road to Honey says
All good things are worth the wait and this looks like one of those dishes. I’ll be serving with quinoa. 🙂
http://www.theroadtohoney.com
Nagi@RecipeTin Eats says
Hi Imma! This looks delicious and it’s a really nifty recipe too! I have a few questions:
1. So you don’t turn the chicken at all? Just cook it skin side down and the lid on kind of “steams” the chicken, I guess? Which is what helps it cook so quickly. Is that right?
2. When the sauce is ready, do you put the chicken back in for a bit to simmer and kind of “meld” with the sauce a bit? Or do you just serve the sauce on top of the chicken?
I really love this! As soon as I saw it pop into my email I had to drop everything I was doing to read it!
ImmaculateBites says
1. Yes, to not turning the chicken and yes the steam cooks it through . Nagi, I was skeptical at first and when I tried it for the first time it worked perfectly.
2. No, you do not “meld” the chicken with sauce. You just pour it over and serve. In my case, I just served it with rice. It really is a great technique and recipe . I can’t wait to see what you come up with.