Chicken stock, wine, onions, garlic, mushroom, cream, butter, herbs, lemon, and capers reduce to make a perfect sauce. Served alongside mushroom rice and asparagus; it is HEAVEN! Patience is key with the sauce. The flavors will come together beautifully if you allow them to reduce as directed.
Ingredients
- chicken broth: 2 cups
- onion: 0.5 cup (chopped)
- garlic: 2 clove (minced)
- white wine: 1 cup
- fresh mushrooms: 0.5 cup (to taste, sliced)
- rosemary: 1 tsp (dried)
- sage: 1 tsp (dried)
- heavy cream: 1 cup
- butter: 2 Tbsp
- lemon: 0.5 piece (juiced)
- capers: 1 Tbsp (drained)
- cornstarch: 0.5 cup (or as needed)
- skinless, boneless chicken thighs: 4 piece
- olive oil: 2 Tbsp
Metric Conversion
Stages of cooking
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Pour the chicken broth into a saucepan with the onion and garlic; bring to a boil and cook at a boil until the liquid reduces by half, about 10 minutes. Pour in the white wine, return to a boil, and reduce the liquid by half again, about 10 minutes. Stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes. Stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes (45 minutes in all).
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Preheat oven to 350 degrees F (175 degrees C).
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Place the cornstarch into a shallow bowl and press the chicken thighs into the cornstarch on all sides until thoroughly coated. Shake off excess cornstarch. Heat the olive oil in a skillet over medium heat; pan-fry the chicken thighs until they develop a golden brown crust, about 8 minutes per side. Place the chicken thighs into a 9x9-inch baking dish and pour the sauce over the chicken.
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Bake in the preheated oven until the sauce is bubbling and the chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center of a chicken thigh should read at least 165 degrees F (74 degrees C). DOTDASH MEREDITH FOOD STUDIOS
