Perfect Chicken
Description
Chicken thighs are pan-fried to a golden crust and baked in a creamy mushroom and wine sauce flavored with lemon and capers.
Ingredients
•
2 cups chicken broth
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1/2 cup chopped onion
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2 cloves garlic, minced
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1 cup white wine
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1/2 cup sliced fresh mushrooms, or more to taste
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1 teaspoon dried rosemary
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1 teaspoon dried sage
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1 cup heavy cream
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2 tablespoons butter
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1/2 lemon, juiced
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1 tablespoon capers, drained
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1/2 cup cornstarch, or as needed
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4 skinless, boneless chicken thighs
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2 tablespoons olive oil
Directions
1
Pour the chicken broth into a saucepan with the onion and garlic; bring to a boil and cook at a boil until the liquid reduces by half, about 10 minutes. Pour in the white wine, return to a boil, and reduce the liquid by half again, about 10 minutes. Stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes. Stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes (45 minutes in all).
2
Preheat oven to 350 degrees F (175 degrees C).
3
Place the cornstarch into a shallow bowl and press the chicken thighs into the cornstarch on all sides until thoroughly coated. Shake off excess cornstarch. Heat the olive oil in a skillet over medium heat; pan-fry the chicken thighs until they develop a golden brown crust, about 8 minutes per side. Place the chicken thighs into a 9x9-inch baking dish and pour the sauce over the chicken.
4
Bake in the preheated oven until the sauce is bubbling and the chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center of a chicken thigh should read at least 165 degrees F (74 degrees C).