Braised Chicken with Mushrooms and Sun Dried Tomatoes
Elevate your dinner game with this mouthwatering Braised Chicken with Mushrooms and Sun-Dried Tomatoes, a recipe that’s as flavorful as it is comforting. Succulent, bone-in chicken thighs are seared to golden perfection before being gently simmered in a rich, savory sauce featuring earthy cremini mushrooms, tangy sun-dried tomatoes, and a splash of dry white wine. Aromatic garlic, fresh thyme, and buttery onions round out the flavors, while a touch of flour thickens the luxurious broth into the perfect consistency for spooning over rice, mashed potatoes, or crusty bread. This one-pot recipe is both elegant and easy to prepare, making it an ideal choice for weeknight meals or entertaining guests. Embrace the rustic charm of this hearty dish, and let the deeply satisfying layers of flavor transform your table.
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Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large (diced) yellow onion
- 4 cloves (minced) garlic
- 8 ounces (sliced) cremini mushrooms
- 1 cup (sliced, oil-packed preferred) sun-dried tomatoes
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 1.5 cups chicken broth
- 4 sprigs fresh thyme
- 2 tablespoons (chopped, for garnish) fresh parsley
Directions
Step 1
Season both sides of the chicken thighs with 1 teaspoon kosher salt and 1 teaspoon black pepper.
Step 2
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for 4-5 minutes per side or until golden brown. Remove the chicken from the pan and set aside. Discard excess fat, leaving about 1 tablespoon in the pan.
Step 3
Reduce the heat to medium. Add the butter to the pan. Once melted, stir in the diced onion and cook until softened, about 4 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 4
Add the sliced mushrooms to the pan and cook for 5-6 minutes, stirring occasionally, until they are browned and their liquid is mostly evaporated.
Step 5
Stir in the sun-dried tomatoes and sprinkle the flour over the mixture. Stir well to coat everything in the flour, cooking for 1-2 minutes to eliminate the raw flavor of the flour.
Step 6
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes until reduced by about half.
Step 7
Add the chicken broth and thyme sprigs to the pan, stirring to combine. Return the chicken thighs to the pan, skin-side up, ensuring they are partially submerged in the liquid.
Step 8
Bring the mixture to a gentle simmer, then cover the pan with a lid. Reduce the heat to low and let the chicken cook for 25-30 minutes or until tender and cooked through (internal temperature of 165°F/74°C).
Step 9
Remove the lid and increase the heat slightly. Let the sauce simmer uncovered for 5-7 minutes to thicken slightly, if desired.
Step 10
Discard the thyme sprigs. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Step 11
Garnish with chopped fresh parsley and serve hot. This dish pairs beautifully with rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
| Serving size | (2027.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3069.4 |
| Total Fat 209.7g | 0% |
| Saturated Fat 62.9g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 791mg | 0% |
| Sodium 2555.7mg | 0% |
| Total Carbohydrate 77.3g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 34.9g | |
| Protein 185.3g | 0% |
| Vitamin D 15.9IU | 0% |
| Calcium 342.2mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 5775.6mg | 0% |
Source of Calories