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
- 2 cups chicken broth
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup white wine
- 1/2 cup sliced fresh mushrooms, or more to taste
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 cup milk (substituted for heavy cream)
- 2 tablespoons butter
- 1/2 lemon, juiced
- 1 tablespoon capers, drained
- 1/2 cup cornstarch, or as needed
- 4 skinless, boneless chicken thighs
- 2 tablespoons olive oil
Prep:10 mins
Cook:1 hr 15 mins
Total:1 hr 25 mins
Servings:4
Directions:
- 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).
-
Preheat oven to 350 degrees F (175 degrees C).
-
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.
-
Bakein preheated oven until sauce is bubbling and chicken is no longer
pink in center (about 15 min.)Thermometer should read 165.