Skillet Chicken Thighs in a White Wine and Rosemary Sauce with Mushrooms and Onions

 Chicken with Rosemary, Mushrooms in a White Wine Sauce

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This dish is simple yet filled with incredible flavour. It is also very versatile as you can add different ingredients. Love peppers? Then throw them in for a great flavour burst as well as the gorgeous pop of colour. This recipe works well with any cut of chicken but make sure it is bone in if you are using the breast as it tends to be a bit drier. My favourite part of the chicken for the dish is skin on, bone in thighs. However, boneless and skinless work as well if you prefer!  This is a one pan dish that comes together fairly quickly. It is perfect for those nights when you are short on time. Serve with a simple side salad or vegetable and you have a full meal that is both delicious and satisfying!

As with all of my recipes the measurements for spices are just estimates. Don't like a spice? Then leave it out! If you feel you want more of one spice then add more! When it is enough for you is what QB signifies in my recipes. It is important to start with small additions of spices and then taste test and adjust as you go along. Quanto basta (QB) is what Italian cooking is all about.  Let your taste buds be your guide!

You will need a large deep skillet with a well- fitted lid. Stainless steel with a heavy bottom work best for this dish and for many other Italian dishes. Non-stick pans do not allow the meats to brown and stick to the bottom of the pan. This makes it difficult to deglaze the pan with the wine- a very important part of making flavourful sauces.  If you don't have one, I would highly recommend you consider purchasing one. It is an investment that you will not regret. 

Cominciamo 

Ingredients

• 8-10 pieces of chicken thighs, cleaned and dried and sprinkled with salt and pepper
• 1 pkg of cremini mushrooms, cleaned and sliced
• 3 shallots sliced thinly or 1 large sweet onion sliced thinly (QB)
• 2 large garlic cloves peeled and thinly sliced (QB)
• 1 cup of dry white wine
• 1 cup of chicken stock (QB)
• 3 fresh rosemary sprigs (QB)
• 2 tsp dried thyme
• sea salt and pepper to taste
• olive oil

Directions

1. Coat bottom of skillet with olive oil and warm 
2. Add dried and seasoned chicken to the pan
3. Brown chicken on both sides and cook through. Add a sprig of rosemary to the pan and allow it to infuse the oil
4. Add the wine and deglaze the pan 
5. Let the alcohol evaporate (takes about 5 minutes at a steady simmer)
6.  Remove the chicken from pan
7. Add onions and garlic  and another rosemary sprig to the pan
8. After a few minutes add the garlic and cook until mushrooms are nice and browned. Be careful not to burn the garlic. 
9. Add the stock and bring to a simmer
10. Put the chicken back in the pan, sprinkle with thyme and cover the pan for about 5 minutes cooking time
11. Remove lid and allow sauce to thicken, you may need to add more stock if pan is too dry. Taste test and adjust accordingly
12. Chicken is ready to be plated once the sauce has thickened and come together.

A Mangia!

Fatto Con Amore,

Elena 💜