Chicken Thighs with Mushroom Gravy
Chicken Thighs with Mushroom Gravy
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- kosher salt, to taste
- black pepper, freshly ground, to taste
- 2 tablespoons olive oil
For the Mushroom Gravy
- 8 ounces cremini mushrooms, sliced
- 1 yellow onion, diced
- 3 garlic, minced
- 1 tablespoon fresh thyme, chopped
- 2 cups chicken broth
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
For Serving
- mashed potatoes, for serving
- 1 teaspoon dried parsley, for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season them generously on both sides with kosher salt and freshly ground black pepper.
⏱️ 2 min
- 2
Heat the olive oil in a large cast iron skillet or oven-safe pan over medium-high heat until shimmering. Carefully place the seasoned chicken thighs, skin-side down, into the hot skillet. Sear for 4 to 5 minutes until the skin is deeply browned and crispy. Flip the chicken and sear for another 4 to 5 minutes on the other side. Remove the seared chicken thighs from the skillet and set them aside on a plate.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the sliced cremini mushrooms to the same skillet (using the rendered chicken fat). Sauté for 5 to 7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture. Add the diced yellow onion to the skillet and continue to sauté for another 5 minutes until the onions are softened and slightly caramelized.
⏱️ 12 min - 4
Stir in the minced garlic and chopped fresh thyme with the sautéed mushrooms and onions. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. This will incorporate all the flavorful fond into the gravy base.
⏱️ 1 min
- 6
In a separate small bowl, whisk together the all-purpose flour and cold water until a smooth slurry forms. Pour the flour slurry into the simmering broth mixture in the skillet, whisking continuously until the gravy begins to thicken to your desired consistency.
⏱️ 3 min
- 7
Return the seared chicken thighs to the skillet, nestling them into the mushroom gravy. Reduce the heat to low, cover the skillet, and let the chicken simmer in the gravy for 20 to 25 minutes, or until the chicken is cooked through and tender (internal temperature reaches 165°F).
⏱️ 25 min•🌡️ 165
- 8
Serve the chicken thighs and mushroom gravy hot, typically over a bed of creamy mashed potatoes. Garnish with dried parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Thighs with Mushroom Gravy
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- kosher salt, to taste
- black pepper, freshly ground, to taste
- 2 tablespoons olive oil
For the Mushroom Gravy
- 8 ounces cremini mushrooms, sliced
- 1 yellow onion, diced
- 3 garlic, minced
- 1 tablespoon fresh thyme, chopped
- 2 cups chicken broth
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
For Serving
- mashed potatoes, for serving
- 1 teaspoon dried parsley, for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season them generously on both sides with kosher salt and freshly ground black pepper.
⏱️ 2 min - 2
Heat the olive oil in a large cast iron skillet or oven-safe pan over medium-high heat until shimmering. Carefully place the seasoned chicken thighs, skin-side down, into the hot skillet. Sear for 4 to 5 minutes until the skin is deeply browned and crispy. Flip the chicken and sear for another 4 to 5 minutes on the other side. Remove the seared chicken thighs from the skillet and set them aside on a plate.
⏱️ 10 min - 3
Reduce the heat to medium. Add the sliced cremini mushrooms to the same skillet (using the rendered chicken fat). Sauté for 5 to 7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture. Add the diced yellow onion to the skillet and continue to sauté for another 5 minutes until the onions are softened and slightly caramelized.
⏱️ 12 min - 4
Stir in the minced garlic and chopped fresh thyme with the sautéed mushrooms and onions. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. This will incorporate all the flavorful fond into the gravy base.
⏱️ 1 min - 6
In a separate small bowl, whisk together the all-purpose flour and cold water until a smooth slurry forms. Pour the flour slurry into the simmering broth mixture in the skillet, whisking continuously until the gravy begins to thicken to your desired consistency.
⏱️ 3 min - 7
Return the seared chicken thighs to the skillet, nestling them into the mushroom gravy. Reduce the heat to low, cover the skillet, and let the chicken simmer in the gravy for 20 to 25 minutes, or until the chicken is cooked through and tender (internal temperature reaches 165°F).
⏱️ 25 min•🌡️ 165 - 8
Serve the chicken thighs and mushroom gravy hot, typically over a bed of creamy mashed potatoes. Garnish with dried parsley before serving.
⏱️ 1 min