Browned, baked, and served with a concentrated tarragon sauce.
Simply Recipes / Elise Bauer
Chicken and mushrooms naturally love each other, especially with a creamy sauce.
This recipe is quick and easy, and uses just a little bit of cream to pull everything together.
Simply Recipes / Elise Bauer
Most of the flavor comes from the chicken and mushrooms themselves, with help from shallots and tarragon.
Pro tip: tarragon loves both chicken and mushrooms!
You want to add a special note to yourchicken dish?
Simply Recipes / Elise Bauer
Want amushroom souprecipe that will have your friends begging for the recipe?
Just don’t add too much.
A little is all you’ll need.
Simply Recipes / Elise Bauer
In this recipe, we brown the chicken thighs skin side down first, then finish in the oven.
Chicken thighs release a lot of fat, even if you’ve trimmed the excess at the start.
Cooking the thighs this way allows you to monitor the amount of fat you want in the finished dish.
Simply Recipes / Elise Bauer
When the chicken is done, so is the sauce.
To avoid this you’re free to dredge the chicken pieces first in a little flour.
I wanted a gluten-free chicken dish so am not taking that step.
Simply Recipes / Elise Bauer
The skin protects the chicken from drying out.
Pat dry the chicken pieces and lay them skin-side down in the pan to brown.
Sprinkle with 1/4 teaspoon of salt.
Simply Recipes / Elise Bauer
Place the chicken pieces skin-side up in a roasting pan.
While the chicken is roasting, thickly slice the mushrooms.
Heat the pan on medium high heat and add the mushrooms to the pan.
Simply Recipes / Elise Bauer
Stir to coat with the fat in the pan.
Cook for a couple of minutes until the mushrooms begin to brown and release some of their water.
When the mushrooms are glossy, add the chopped shallots and tarragon and stir.
Simply Recipes / Elise Bauer
Cook for another minute.
Add the stock and the white wine to the pan and increase the heat to high.
Let the liquid reduce by half.
Taste and if it needs salt, add 1/4 teaspoon or more of salt.
Sprinkle with black pepper.
Stir in the cream.
Lower temp to medium.
Let simmer for a minute.
To serve, place the mushroom shallot sauce in the bottom of a serving dish.
Place the chicken pieces on top.
If there are any drippings in the baking pan, pour them over the chicken.
