There are some days where you crave the simple and the good. Something that you know will go well together, is easy to make, and requires the smallest amount of clean-up afterwards. And on those days, I like to stick to one-pot cooking. All the flavors slowly melding together in a single container, bubbling away over an open flame. With this type of cooking, I’ve found that often times the simpler the ingredients, the better. You get more depth to each flavor without too many spices, fruits, and vegetables muddling the overall taste of the dish. And when your main ingredients are chicken, mushrooms, and white wine, you know the end result will be quite good, indeed.
The recipe is very straightforward, coat the chicken cutlets in a bit of flour, brown them in butter, add the mushrooms, thyme, and wine to the mix and voila! Dinner is served. The earthiness of the mushrooms pares down the acidity of the dry white wine, and the rich and savory flavor that comes from the chicken and butter provides the perfect compliment to the other two. As far as the flour goes, it helps to thicken up the sauce a bit, but if you wanted to go gluten-free you could easily substitute cornstarch as an alternative thickening agent.
Braised Chicken with Sautéed Mushrooms and White Wine
- 4 bone-in skin-on chicken thighs (about 2 1/4 pounds)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup flour
- 3 tablespoons unsalted butter
- 1 pound mushrooms cut into 1/4-inch thick slices
- 3 cloves garlic minced
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 2 tablespoons fresh thyme leaves chopped
- 1/4 cup fresh parsley leaves
Rub the chicken thighs with the salt and refrigerate for at least 1 hour or overnight.
Empty the flour into a shallow dish. Season the chicken with the pepper and then dredge the chicken in the flour until lightly coated. Set aside.
Heat the butter in a large pot over medium-high heat. Cook the chicken until browned on both sides, about 5 minutes per side. Place browned chicken on a plate or platter and cover loosely with aluminum foil to keep warm. Set aside.
Reduce the heat to medium-low and add the mushrooms and garlic, stirring to coat in the butter. Cook until the mushrooms have released their water, shrunk, and darkened in color, about 15 minutes, stirring every 3 minutes or so.
Add the wine, broth, soy sauce, thyme leaves, and the browned chicken and raise the heat to medium, bringing the mixture to a boil. Ladle the pan juices over the chicken. Place the pid partially covering the pot, keeping it a bit open for the steam to escape.
Once the chicken is cooked all the way through (a thermometer inserted towards the bone reads 165 degrees Fahrenheit and the juices of the chicken run clear), taste the mushrooms and add additional salt and pepper as desired. Garnish with fresh parsley and serve.