Perfect Chicken

From allrecipes.com

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

Prep:10 mins
Cook:1 hr 15 mins
Total:1 hr 25 mins
Servings:4

Directions:

  1. 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.
  2. Pour in the white wine, return to a boil, and reduce the liquid by half again, about 10 minutes.
  3. Stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes.
  4. Stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes ( 45 minutes in all).
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. 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.
  7. 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.
  8. Place the chicken thighs into a 9x9-inch baking dish and pour the sauce over the chicken.
  9. Bakein preheated oven until sauce is bubbling and chicken is no longer pink in center (about 15 min.)Thermometer should read 165.