How to make it

  • Dry chicken and season with salt and pepper
  • Heat oil in Dutch oven over med-high heat until just smoking
  • Cook chicken skin-side down, until deep golden brown, about 6 minutes
  • Flip and brown on second side-4 minutes
  • Transfer chicken to a plate; remove and discard skin
  • Pour off all but 1 tbs. fat from the pot.
  • Cook onions in the fat until golden-5 minutes
  • Stir in garlic and cook about 30 seconds
  • Add the mushrooms, thyme, 1/4 tsp salt
  • reduce heat to medium and cook, covered, stirring occasionally, until mushrooms have released their juices; about 10 minutes
  • Uncover and until liquid evaporates and mushrooms begin to brown
  • Stir in the flour and cook until golden, about 1 minute.
  • Slowly stir in the broths and wine and bring to a boil.
  • Return chicken and any juices to pot.
  • Reduce heat to low and simmer, covered, until meat registers 160*, 20-30 minutes
  • Transfer chicken to a serving platter and tent with foil
  • Add cream to the pot and simmer until sauce is thickened, about 15 minutes.
  • stir in lemon juice and parsley. Pour sauce over chicken
  • Serve with egg noodles, rice or biscuits
  • I also use dark meat but I never do the white and dark together-it won't work

Reviews & Comments 2

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  • marky90 11 years ago
    This is good. Wow, comfort and classic. Thanks a bunch. Marky
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    Oh baby, I love your sauce here, Sas - I loooOOOoove the taste of mushrooms and promise to not overdo that cream. And its dark meat for moi. Thank you - and I am so darn hungry. I need to walk away for now. Just walk away. :)
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