Crispy Chicken with a Mushroom Dijon Cream Sauce
Crispy Chicken with a Mushroom Dijon Cream Sauce
Ingredients
For the Crispy Chicken
- 4 chicken thighs, skin on, bone removed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Mushroom Dijon Cream Sauce
- 12 ounces mushrooms, any variety, thinly sliced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 2 thyme sprigs
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Pat the skin-on, bone-removed chicken thighs very dry with paper towels. This crucial step helps ensure the skin achieves maximum crispiness.
⏱️ 2 min
- 2
Generously season both sides of the dried chicken thighs with salt and freshly ground black pepper.
⏱️ 1 min
- 3
Place the seasoned chicken thighs, skin-side down, into a cold, heavy-bottomed pan or skillet. Starting in a cold pan allows the fat to render slowly and evenly, resulting in crispier skin.
⏱️ 1 min
- 4
Turn the heat to medium and cook the chicken. Continue cooking until the chicken is cooked through (internal temperature reaches 165°F) and the skin is deeply golden brown and crispy. This will take approximately 15-20 minutes, depending on the thickness of the thighs.
⏱️ 18 min
- 5
Once cooked, remove the crispy chicken thighs from the pan and set them aside on a plate. Keep them warm while you prepare the sauce.
⏱️ 1 min
- 6
Using the same pan with the rendered chicken fat (discard excess fat if there is more than 2 tablespoons), add the thinly sliced mushrooms. Cook over medium heat, stirring occasionally, until the mushrooms are softened and have released their moisture, about 5-7 minutes. The chicken fat will infuse them with flavor.
⏱️ 6 min
- 7
Add the minced garlic cloves to the pan with the mushrooms and season with a pinch of salt. Sauté for another minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 8
Deglaze the pan by pouring in the dry white wine. Add the thyme sprigs to the pan.
⏱️ 1 min
- 9
Bring the mixture to a simmer and cook, allowing the wine to reduce by half. This helps cook off the alcohol and concentrate the flavors, about 3-5 minutes.
⏱️ 4 min
- 10
Stir in the heavy cream.
⏱️ 1 min
- 11
Season the sauce with additional salt to taste. Remember that the chicken fat and wine already contribute some flavor.
⏱️ 1 min
- 12
Reduce the heat to low and simmer the sauce, stirring every now and then, until it has thickened to your desired consistency. This usually takes about 5-7 minutes.
⏱️ 6 min
- 13
Turn off the heat.
- 14
Stir in the Dijon mustard until well combined. The mustard adds a tangy depth to the creamy sauce.
⏱️ 1 min
- 15
Serve the warm mushroom Dijon cream sauce generously over the crispy chicken thighs.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken with a Mushroom Dijon Cream Sauce
For the Crispy Chicken
- 4 chicken thighs, skin on, bone removed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Mushroom Dijon Cream Sauce
- 12 ounces mushrooms, any variety, thinly sliced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 2 thyme sprigs
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Pat the skin-on, bone-removed chicken thighs very dry with paper towels. This crucial step helps ensure the skin achieves maximum crispiness.
⏱️ 2 min - 2
Generously season both sides of the dried chicken thighs with salt and freshly ground black pepper.
⏱️ 1 min - 3
Place the seasoned chicken thighs, skin-side down, into a cold, heavy-bottomed pan or skillet. Starting in a cold pan allows the fat to render slowly and evenly, resulting in crispier skin.
⏱️ 1 min - 4
Turn the heat to medium and cook the chicken. Continue cooking until the chicken is cooked through (internal temperature reaches 165°F) and the skin is deeply golden brown and crispy. This will take approximately 15-20 minutes, depending on the thickness of the thighs.
⏱️ 18 min - 5
Once cooked, remove the crispy chicken thighs from the pan and set them aside on a plate. Keep them warm while you prepare the sauce.
⏱️ 1 min - 6
Using the same pan with the rendered chicken fat (discard excess fat if there is more than 2 tablespoons), add the thinly sliced mushrooms. Cook over medium heat, stirring occasionally, until the mushrooms are softened and have released their moisture, about 5-7 minutes. The chicken fat will infuse them with flavor.
⏱️ 6 min - 7
Add the minced garlic cloves to the pan with the mushrooms and season with a pinch of salt. Sauté for another minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 8
Deglaze the pan by pouring in the dry white wine. Add the thyme sprigs to the pan.
⏱️ 1 min - 9
Bring the mixture to a simmer and cook, allowing the wine to reduce by half. This helps cook off the alcohol and concentrate the flavors, about 3-5 minutes.
⏱️ 4 min - 10
Stir in the heavy cream.
⏱️ 1 min - 11
Season the sauce with additional salt to taste. Remember that the chicken fat and wine already contribute some flavor.
⏱️ 1 min - 12
Reduce the heat to low and simmer the sauce, stirring every now and then, until it has thickened to your desired consistency. This usually takes about 5-7 minutes.
⏱️ 6 min - 13
Turn off the heat.
- 14
Stir in the Dijon mustard until well combined. The mustard adds a tangy depth to the creamy sauce.
⏱️ 1 min - 15
Serve the warm mushroom Dijon cream sauce generously over the crispy chicken thighs.