Chicken with Wine

Course: Main Courses

Cuisine: American

Prep Time: 1

Cook Time: 35

Total Time: 1 35

Servings:

Calories: 579kcal

Chicken with Wine is a creamy chicken dinner made with boneless chicken thighs, mushrooms, garlic, Dijon mustard, fresh thyme, and a rich wine sauce. The chicken is browned and finished in a creamy mushroom and wine sauce for an easy, flavorful dinner served with mashed potatoes, vegetables, or noodles.

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Ingredients

Marinade

⅓ cup wine
1 tablespoon Dijon mustard
1 teaspoon salt
2 cloves garlic minced
2 sprigs thyme

Chicken

6 chicken thighs skinless boneless
1 cup flour all-purpose
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
4 tablespoons butter unsalted , divided
8 ounces mushrooms baby bella or similar, sliced
2 cloves garlic minced
1 teaspoon thyme
1½ cups wine use the same as in the marinade.
½ cup cream heavy
1½ cups chicken broth
2 tablespoons parsley chopped fresh

Instructions

Marinate the chicken: In a large resealable bag, combine the wine, Dijon mustard, salt, minced garlic, and thyme. Add the chicken thighs and seal the bag. Gently massage the marinade into the chicken, then refrigerate for 1 to 3 hours.
Prepare the chicken: Preheat the oven to 350°F. Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels.
Coat the chicken: In a shallow bowl, whisk together the flour, garlic powder, salt, and black pepper. Dredge each chicken thigh in the seasoned flour, shaking off any excess. Roll each thigh into a compact shape so it is thick and evenly sized for browning.
Brown the chicken: Heat a 12-inch cast-iron skillet over medium heat. Add the olive oil and 2 tablespoons of the butter. When the butter is melted and the oil is hot, add the chicken thighs. Cook for about 4 minutes per side, or until nicely browned. Transfer the skillet to the oven and bake until the chicken reaches an internal temperature of 165°F, about 10 minutes depending on the thickness of the thighs.
Cook the mushrooms: Remove the chicken from the skillet and set aside. Carefully return the skillet to the stovetop over medium heat. Add the remaining 2 tablespoons butter. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until tender and lightly browned.
Build the sauce: Add the minced garlic and thyme to the mushrooms and cook for about 1 minute. Pour in the wine and chicken broth, scraping the browned bits from the bottom of the skillet. Bring to a gentle simmer and cook for about 10 minutes, or until the liquid has reduced and the flavors have concentrated.
Finish the sauce: Stir in the heavy cream and simmer gently until the sauce is slightly thickened. Taste and adjust the salt and pepper as needed.
Return the chicken to the skillet: Place the cooked chicken thighs back into the skillet, spooning some of the mushroom and wine sauce over the top. Simmer gently for a few minutes to warm the chicken and allow it to absorb some of the sauce.
Serve: Garnish with fresh chopped parsley and serve the chicken with plenty of the mushroom wine sauce.

Notes

Suggest serving with garlic mashed potatoes, but it’s also great with roasted asparagus, sauteed spinach, or buttered noodles.

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