This recipe is our family’s favorite. Easy to make, inexpensive and very, very tasty! If you like mushrooms, of course. They really make this dish. Sometimes I add half a spoon of dried wild mushrooms just to boost the flavor even more. You can use dried porcini, if you want to try that. Add directly to the sauce with the rest of fresh mushrooms. No need to pre-soak it.
Chicken thighs in mushroom gravy
2 lb of chicken thighs without the bone (I buy the multi-packs in Costco, freeze the rest)
2 tbsp. olive oil
1 tbsp butter
1 small shallot, chopped
1 clove of garlic, finely chopped
2 tablespoons chopped parsley (optional)
1 cup of dry white wine
2 cups of low sodium chicken broth
Salt and pepper
4-5 sprigs of fresh thyme (or 2 teaspoons of dried thyme)
1 cup shiitake slices
1 cup of sliced mushrooms
Heat oil and butter in a wide frying pan over medium heat. Add onion to the pan. Cook over medium heat and stir until onion is soft. Add garlic and sauté for 30 seconds.
Add chicken pieces and cook, turning, until browned on all sides. Season with salt and freshly ground pepper. Add chopped mushrooms, thyme and wine. Cook until liquid is almost reduced. Add broth and bring back to a boil.
Add more broth if needed (the sauce is so good, you might want to add more). Cover the pan, reduce heat and simmer until meat is no longer pink (about 45 minutes). Garnish with parsley. Remove thyme sprigs if you used fresh thyme. Stir in fresh parsley and serve over rice, pasta or couscous.
Wine pairing suggestions:
I have paired this dish with Buena Vista Pinot Noir. It worked great, since the rich mushroom taste lifted the flavors in the wine. My second, (and less expensive choice) was Italian Sangiovese called Donna Laura Ali from legendary Chianti region.
Very light in body, yet rich in flavor, Ali was a great compliment to this dish as well. If you prefer white, I would reach for some heavier, buttery Chardonnay to pair our today’s dish with.