Crispy Chicken Thighs in a Creamy Mushroom Sauce
Servings: 4
Calories: 424kcal
Ingredients
- 1 ½ tablespoons extra virgin olive oil
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons unsalted butter
- 8 ounces sliced cremini mushrooms
- 1 garlic clove, minced
- ½ shallot, minced about 2 tablespoons
- 1 tablespoon minced thyme
- ½ cup dry white wine
- 2 teaspoons Dijon mustard
- 1 cup unsalted (or low sodium) chicken stock
- ½ cup Greek yogurt
- salt and pepper to taste
- fresh thyme leaves, garnish
Instructions
- Preheat oven to 375˚F.
- Place a large skillet over medium-high heat. Once skillet is hot add oil.
- Season chicken well with salt and pepper and add chicken, skin-side down to skillet.
- Sear chicken thighs for 5 to 6 minutes or until skin has browned.
- Flip chicken and cook for an additional 5 to 6 minutes. Remove thighs from skillet and set aside.
- Melt butter in skillet and saute mushrooms, garlic and shallots for 3 to 4 minutes. Add thyme and continue to saute for an additional minute. Season with salt and pepper.
- Deglaze skillet with white wine, until pan is almost dry, scraping up any bits from the bottom of the pan.
- Stir in mustard and stock, lower heat to medium and simmer until stock has reduced by half. Season with salt and pepper.
- Nestle chicken thighs, skin-side up, into the mushroom sauce and place skillet into oven for about 15 minutes or until chicken cooks through.
- Remove from heat, remove thighs from skillet and stir yogurt into sauce until fully incorporated. Adjust seasonings (salt and pepper) and whisk in a little more stock to thin sauce, if needed. Place chicken thighs back into skillet and serve.
Nutrition
Calories: 424kcal | Carbohydrates: 8g | Protein: 24g | Fat: 31g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 217mg | Potassium: 634mg | Fiber: 1g | Sugar: 3g | Vitamin A: 351IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 2mg