Can I make this recipe ahead of time?

Yes, you can make Smothered Chicken with Mushrooms and Onions ahead of time. The dish can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the chicken and gravy in a saucepan over medium-low heat until heated through.

What are some sides that pair well with this dish?

Smothered Chicken with Mushrooms and Onions pairs well with a variety of sides, such as mashed potatoes, rice, roasted vegetables, or a green salad. You could also serve it with cornbread or biscuits to soak up the delicious gravy.

What makes this dish so special?

The combination of tender chicken, caramelized onions, and savory mushrooms creates a depth of flavor that's both comforting and satisfying. The rich gravy also adds a luxurious texture to the dish.

Can I use chicken breasts instead of chicken thighs in this recipe?

Yes, you can use boneless chicken breasts instead of chicken thighs in this recipe. Keep in mind that chicken breasts cook faster than chicken thighs, so you may need to adjust the cooking time to prevent the chicken from drying out. You can also use chicken drumsticks.

Smothered Chicken with Mushrooms and Onions

Description

Smother Chicken Thighs with Mushrooms and Onion is a delicious and easy-to-make dish that is perfect for a weeknight meal.

Ingredients

Scale

8 Bone-In Chicken Thighs
1 tbsp. Kosher salt
1 tbsp. Coarse Black Pepper
1/4 c. olive oil
1 medium yellow onion, sliced
8 oz. Baby Bella Mushrooms, sliced
2 Garlic Cloves, minced
2 tbsp. Butter
2 tbsp. Flour
2 c. chicken stock
1 c. white wine
1 c. heavy cream
2 sprigs of fresh thyme
Garnish: Fresh parsley, chopped

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Instructions

Season the chicken thighs liberally on both sides with salt and pepper. In alarge heavy duty skillet or Dutch Oven on medium-high heat, add olive oil. Place the skin side of the chicken down first, and cook for 5-7 minutes on both sides until the top of the chicken is crisp and golden brown.
Remove the chicken and place on a large plate. Using the rendered fat and oil remaining in the large skillet, add the sliced onions and mushrooms. Saute until softened and translucent, about 5-7 minutes. Add the garlic cloves and cook for an additional 2-3 minutes. Season with salt and pepper.
Next, melt butter in the skillet with the veggies. Once melted, sprinkle with flour and coat the veggies. It will appear clumpy.
Slowly add the white wine and stir. Add the chicken stock and stir until smooth. Allow to simmer for 5-10 minutes.
Add the fresh thyme, salt and pepper to taste, and cream. Add the chicken to the pan and cover with lid. Allow to cook for 15 minutes on a low simmer.
Serve with mashed potatoes or rice and garnish with fresh chopped parsley.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Cook
Cuisine: American