Chicken Thighs with Chanterelle Mushroom Sauce

Chicken Thighs with Chanterelle Mushroom Sauce

Ingredients

  • 1 lb boneless chicken thighs
  • Salt and pepper, to taste
  • 2 tbsp olive oil or butter, divided
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups fresh chanterelles, cleaned and roughly chopped
  • 1/2 cup white wine (optional) or chicken broth
  • 1/2 cup heavy cream or coconut milk for a dairy-free option
  • 1/2 cup chicken broth
  • Fresh thyme or rosemary, a few sprigs
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season and Sear the Chicken: Season the chicken thighs with salt and pepper. In a large skillet, heat 1 tbsp olive oil or butter over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 5 minutes per side. Remove from the pan and set aside.

  2. Sauté Aromatics and Chanterelles: In the same skillet, add the remaining olive oil or butter. Sauté the onions for 3 minutes until softened, then add garlic and cook until fragrant, about 1 minute. Add the chanterelles and cook until they release their moisture and begin to brown, around 5-7 minutes.

  3. Deglaze and Build Sauce: Pour in the white wine or chicken broth, scraping the bottom of the pan to release any browned bits. Let it reduce for a couple of minutes, then add the heavy cream (or coconut milk) and chicken broth. Stir to combine.

  4. Simmer with Chicken: Return the chicken thighs to the skillet, nestling them into the sauce. Add fresh thyme or rosemary. Cover, reduce heat to low, and let simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.

  5. Serve: Remove from heat, garnish with fresh parsley, and serve over rice, pasta, or mashed potatoes.