Ingredients Jump to Instructions ↓

  1. 8 boneless, skinless chicken thighs (about 1-3/4 pounds total)

  2. 1/4 teaspoon salt

  3. 1/4 teaspoon black pepper

  4. 1 tablespoon olive oil

  5. 3 cups fresh mushrooms, quartered

  6. 2 cups baby carrots

  7. 2 cups frozen pearl onions, thawed

  8. 6 garlic cloves, chopped

  9. 1 tablespoon finely chopped fresh thyme

  10. 1 tablespoon finely chopped fresh rosemary

  11. 2 tablespoons all-purpose flour

  12. 1 cup white wine

  13. 2 cups chicken broth

  14. 1 bay leaf

  15. 2 teaspoons lemon juice

  16. 2 tablespoons cornstarch

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F.

  2. Sprinkle chicken with salt and pepper.

  3. Heat olive oil in a large, deep ovenproof skillet over medium-high heat briefly, then add chicken. Cook chicken about 5 minutes or until lightly browned on all sides; remove from pan and set aside.

  4. Add mushrooms to pan and cook over medium heat about 3 minutes until golden, stirring frequently. Cut carrots on the diagonal and add along with onions. Cook for 4 to 5 minutes. Add garlic, thyme and rosemary and cook about 1 minute or until fragrant. Add flour and cook for 3 minutes, stirring constantly.

  5. Add wine and cook about 3 minutes or until reduced by half. Whisk in broth and bay leaf and bring to a simmer over medium-high heat.

  6. Return chicken to pan; it should be almost covered by sauce. Bring back to a simmer and cover. Place skillet in oven and cook at 350 degrees F for 23 minutes or until internal temperature of chicken registers 170 degrees F on an instant-read thermometer.

  7. Remove pan from oven. Remove chicken from pan and set aside. Stir lemon juice into the sauce. Blend cornstarch and 2 tablespoons water in a small bowl; heat sauce over high heat and whisk in cornstarch mixture. Boil for 2 to 3 minutes or until thickened.

  8. To serve, divide sauce and chicken among plates.


Send feedback