Mushroom Chicken Thighs

Today is the Day of The Mushroom Day. This is not to be confused with National Mushroom Day, October 15 or National Stuffed Mushroom Day, February 4. How many days can fungi have? Looks like at least three to me. Now Stuffed Mushrooms, I get the distinction. But Mushroom Day and Day of the Mushroom – come on now. That’s really pushing it.

Mushrooms first entered the culinary scene in the 19th century, when French Chefs first began using them. This brings up a thought about food in general – why? Why did a French Chef decided putting ‘shrooms into foods was a good thing? The whole idea of culinary creativity fascinates me. I get the idea that perhaps a deer or other animal may have been struck by lightening or killed in a fire and man came along, tasted the roasted meat and though – hey this is pretty darn good. Let’s start cooking. But from there, what possess people to add a little of this, try a little of that? Did it smell good and that’s where the inspiration came from? Did it appeal to the eye first? It is amazing when you think about it. I love the way food speaks to me. Sometime it speaks a language of fancy and frilly and over-the-top. Other times, it says hey, this would be good between two slices of bread.

In celebration of Day of The Mushroom Day, here’s a twist on Mushroom Chicken. This recipe utilizes thighs rather than breasts, giving a burst of flavor not found in white meat. Hope you enjoy, and have a great day!

Mushroom Chicken Thighs
1/2 cup Onion, chopped
3 Garlic Cloves, minced
8 oz White Button Mushrooms
2 cups Chicken Stock
1 cup White Wine
1 teaspoon Dried Rosemary
1 teaspoon Dried Sage
1 tablespoon Capers, or as desired
1 cup Heavy Cream
3 tablespoons Butter
1/2 Lemon, juiced
1/2 cup Cornstarch, or as needed
6 boneless Chicken Thighs
2 tablespoons Olive Oil
Curly Parsley, if desired for garnish

Chop onion, mince garlic and set aside. Trim the stems on the mushrooms to be flush with the cap, slice and set aside.

Pour the chicken stock 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.

Drain and rinse the capers, set aside while the mushrooms simmer. Stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes

Note: Total time to prepare the sauce is 45 minutes plus the time it takes to chop everything. Plan accordingly.

Heat oven to 350 degrees F.

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 9-inch by 9-inch baking dish and pour the sauce over the chicken.

Bake in the heated 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.

Transfer thighs to a serving platter, pour any sauce and accumulated juices in the pan over the chicken. Garnish with a few sprigs of parsley for a splash of color if desired.

Serve with a nice salad and warm bread. And don’t forget a nice, crisp chilled wine.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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