Pan-roasted chicken thighs and mushrooms

Recipe from: 27 November 2014
recipes, chicken, mushrooms

Ingredients 10
Servings 1
Minutes 00:15


Serving Change
  • 6
    large chicken thighs (skin and bone intact), lightly seasoned with salt
  • 2
  • 300
    assorted mushrooms ( baby button, shitake, brown mushroom and enoki), chop the bigger ones
  • 2
    fat cloves garlic, crushed
  • 8
    sage leaves, roughly chopped
  • 2
  • 3/4
    dry white wine or replace with chicken stock
  • 1/4
    cream – optional
  • zest of 1 lemon
  • freshly ground salt and pepper to taste


Preheat oven to 200 °C.

Heat the butter in an oven proof frying pan and brown the thighs skin side down first until golden all over. Remove and set aside.
In the pan juices, add the mushrooms, garlic  and herbs and saute until slightly browned and fragrant.
Add the wine (and cream) and simmer uncovered for 2 minutes. Season to taste. Add the chicken thighs by nestling them between the mushrooms.

Pop into the oven for 25 minutes or until the chicken is cooked through and falling off the bone. The skin should be crispy and the cooking liquid, reduced.
Stir the lemon zest into the sauce and season again to taste.

Serve immediately with a side dish of your choice.

Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here.

Read more on: chicken  |  mushrooms  |  recipes


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