Skillet Chicken Thighs with Creamy Mushroom Sauce
Bone-in chicken thighs with shatteringly crispy skin, pan-seared and then finished in a luscious sauce of cremini mushrooms, shallots, thyme, white wine, and cream. The chicken skin crisps up in the rendered fat, the mushrooms brown in the drippings, and the wine deglazes all those caramelized bits into the sauce. Every step builds on the last.
Ingredients
0/13Instructions
0/8The single most important thing for crispy chicken skin is patience. Put the thighs skin-side down in a cold or barely warm pan, then let the heat come up gradually. Do not move them, do not peek. The fat renders out slowly, essentially frying the skin in its own fat. If you put them in a screaming hot pan, the outside burns before the fat has time to render and you get soggy skin underneath the char.
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