Crispy French Chicken Thighs with Garlic Mushroom Sauce
Indulge in the rich flavors of French cuisine with this delightful recipe for crispy chicken thighs, expertly cooked to perfection. Inspired by culinary legend Jacques Pépin, this dish combines succulent bone-in chicken thighs with a savory garlic mushroom sauce, finished with a splash of dry white wine. Perfect for a hearty family dinner or an elegant get-together, these chicken thighs are not only easy to prepare but also guaranteed to impress your guests. Serve with a side of fresh greens or crusty bread to soak up the delicious sauce.
4
Servings
450
Calories
8
Ingredients
Ingredients
chicken thighs
4 (bone-in, with skin)
salt
3/4 teaspoon (divided)
black pepper
3/4 teaspoon (divided)
onion
1 small (finely diced)
garlic cloves
3 large (chopped)
mushrooms
10 ounces (chopped into 1/2-inch dice)
dry white wine
1/3 cup
chives
to taste (chopped, for garnish)
Instructions
1
Preheat your oven to 175°F (80°C) to keep the finished chicken warm.
2
Trim excess skin and fat from each chicken thigh. Make a 1/2-inch slit into the meat on either side of the bone to ensure even cooking.
3
Season all sides of the chicken thighs with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
4
In a non-stick skillet, arrange the chicken thighs skin-side down over high heat. Cook until the skin is crispy and sizzling.
5
Once sizzling, cover the skillet with a lid and reduce the heat to medium. Cook for 16-18 minutes, adjusting the heat to low if browning too quickly after 10 minutes.
6
Transfer the cooked chicken to a heat-proof platter, skin-side up, and place in the oven to keep warm. For an added touch, you can warm serving plates in the oven too.
7
Remove all but 2 tablespoons of rendered fat from the skillet. Add the finely diced onion, chopped garlic, and diced mushrooms. Sauté for 3 minutes, stirring frequently.
8
Season the mushroom mixture with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Pour in the dry white wine and any accumulated juices from the chicken platter.
9
Increase the heat to high and cook for an additional minute to reduce the sauce slightly.
10
To serve, divide the mushroom mixture between four plates, topping each with a piece of chicken. Finish with a sprinkle of chopped chives for garnish.
Nutrition Information
30g
Fat
8g
Carbs
31g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this chicken recipe?
The recipe is called Crispy French Chicken Thighs with Garlic Mushroom Sauce.
Who inspired this chicken thigh recipe?
This dish was inspired by the culinary legend Jacques Pépin.
How many servings does this recipe yield?
This recipe is designed to make 4 servings.
What are the nutritional calories per serving?
Each serving contains approximately 450 calories.
How much fat is in one serving of this dish?
There are 30g of fat per serving.
What is the protein content per serving?
Each serving provides 31g of protein.
How many carbohydrates are in this recipe?
There are 8g of carbohydrates per serving.
What type of chicken should I use?
You should use 4 bone-in chicken thighs with the skin on.
How should the chicken thighs be prepared before cooking?
Trim excess skin and fat, then make a 1/2-inch slit into the meat on either side of the bone.
Why is a slit made into the meat of the chicken thigh?
The slit is made to ensure even cooking throughout the thigh meat.
What temperature should the oven be set to for keeping food warm?
Preheat your oven to 175°F (80°C) to keep the chicken warm while finishing the sauce.
How much salt is used to season the chicken thighs?
Use 1/2 teaspoon of salt to season the chicken thighs initially.
What type of skillet is recommended for this recipe?
A non-stick skillet is recommended for cooking the chicken.
How do I start cooking the chicken in the skillet?
Arrange the thighs skin-side down over high heat until the skin is crispy and sizzling.
How long should the chicken cook with the lid on?
Cook the chicken for 16-18 minutes over medium heat with the lid closed.
What should I do if the chicken browns too quickly?
If it browns too quickly after the first 10 minutes, reduce the heat to low.
How should I store the chicken while making the sauce?
Transfer it skin-side up to a heat-proof platter and place it in the preheated oven.
Can I warm the serving plates?
Yes, you can place the serving plates in the 175°F oven to warm them.
How much fat should I leave in the pan for the sauce?
Remove all but 2 tablespoons of the rendered fat from the skillet.
What vegetables are included in the garlic mushroom sauce?
The sauce includes finely diced onion, 3 large chopped garlic cloves, and 10 ounces of diced mushrooms.
How long do I sauté the mushroom mixture?
Sauté the onion, garlic, and mushrooms for 3 minutes while stirring frequently.
What liquid is used to deglaze the pan and finish the sauce?
Use 1/3 cup of dry white wine plus any accumulated juices from the chicken platter.
How long do I cook the sauce after adding the wine?
Increase the heat to high and cook for an additional minute to reduce the sauce.
What is the final garnish for this dish?
Finish the dish with a sprinkle of chopped chives to taste.
What is the suggested serving presentation?
Divide the mushroom mixture between four plates and top each with a piece of chicken.
What side dishes are recommended?
It is recommended to serve this with fresh greens or crusty bread to soak up the sauce.
How should the mushrooms be cut?
The mushrooms should be chopped into a 1/2-inch dice.
What is the recipe category?
The recipe is categorized under Chicken Thigh & Leg.
Is this recipe considered difficult?
No, the recipe is described as easy to prepare and perfect for family dinners.
Does this recipe use black pepper?
Yes, it uses a total of 3/4 teaspoon of black pepper divided between the chicken and the sauce.