Perfect Chicken

Perfect Chicken

27
Faith 1

"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

1 h 25 m servings 610 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 610 kcal
  • 30%
  • Fat:
  • 42.5 g
  • 65%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  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. 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).
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. 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).

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews

27
  1. 31 Ratings

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Very tasty. Dredging the chicken in cornstarch is a great idea. I've always used flour in the past but the cornstarch gave it a crispy lightness that is very appealing.

First time using capers.....interesting flavor with rest of these ingredients!! This recipe is a keeper!!

First off I have to say that the prep and cooking time are right on with this one. Don't pick this recipe if you are in a hurry for dinner. That being said it was worth the wait. I used 1 tables...

Let me start out by saying I did NOT change this recipe! I did make a lot more because I started out with 36 chicken thighs cut up and therefore adjusted all the other ingredients accordingly! ...

This recipe was delicious! One of my daughter's, who is not a chicken fan, loved it. The only thing is the sauce didn't get thick at all for me. So I just poured it over the chicken as it was...

My kids totally loved this dish and are requesting it again. I steamed up some french green beans and placed them over a bed of steamed rice. I used boneless chicken breasts instead of thighs. A...

This chicken dish is soo good! I actually double the chicken and add extra mushrooms. Very tender and the flavors are amazing.

I added some Parmesan to this (about 1/3 cup) but it wasn't necessary. Used cremini mushrooms. My lemon was small so I used all the juice... Not a good idea! The capers gave it a slightly odd ta...

Excellent!