Go Back
–+ servings
A close-up of a delicious chicken recipe dish, featuring tender chicken thighs braised with mushrooms, onions, and herbs in a rich sauce.

Why Everyone Loves This Chicken Recipes (+ Make-Ahead Tips)

Discover a beloved chicken recipe perfect for busy families and meal prep enthusiasts. This dish offers a delicious and convenient solution for weeknight dinners, bringing joy to your table without the last-minute stress.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Simmering Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 6-8 large bone-in chicken thighs about 3 pounds total
  • Kosher salt
  • Freshly ground black pepper
For the Sauce
  • 3/4 cup dried wild mushrooms about 1 ounce
  • 1/2 cup pancetta or bacon 1/2-inch cubed, about 4 ounces
  • 1 large red or yellow onion chopped into 1/2-inch pieces
  • 2 medium carrots cut into bite-sized pieces
  • 5 large cloves garlic peeled and gently smashed
  • 2 tablespoons tomato paste
  • 3 cups dry, fruity red wine such as Zinfandel or Burgundy
  • 1 cup low-sodium chicken broth
  • 2 leaves bay leaves
  • 4 sprigs fresh thyme
  • Fresh parsley sprigs, for garnish

Equipment

  • Large skillet or Dutch oven with lid
  • Small bowl
  • Paper towels
  • Instant-read thermometer
  • Serving platter
  • Fine sieve or cheesecloth

Method
 

  1. Place the dried mushrooms in a small bowl and pour enough boiling water over to just cover. Set aside.
  2. Place the pancetta or bacon in a large skillet or Dutch oven over medium heat. Cook until browned, 5 to 7 minutes. Add the onions and cook for another minute, until they begin to soften. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Push the pancetta and onions to one side of the pan. Turn the heat up to medium-high, add the chicken skin-side down in a single layer (in batches, if necessary), and cook until the fat is rendered and the skin is crisp and golden-brown, 6 to 8 minutes. Flip the chicken skin-side up and drain off any excess fat.
  3. Add the carrots, garlic, tomato paste, wine, chicken broth, bay leaves, and thyme. Lower the heat so that the liquid just barely simmers. Cover and cook until chicken is cooked through and an instant-read thermometer reads 165°F, about 20 minutes.
  4. Transfer the chicken pieces to a serving platter. Skim any excess fat off the top of the liquid. Remove the mushrooms from their soaking liquid and add them to the pot. Pour the mushroom liquid through a fine sieve or cheesecloth into the pot, removing any grit. Turn the heat up to high and boil the mixture until the sauce is reduced by a third to a half. Remove the bay leaves and thyme.
  5. A few minutes before serving, put the chicken pieces back into the sauce to reheat. Serve each chicken thigh topped with a ladle of sauce and garnished with chopped parsley leaves or a whole parsley sprig.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Tried this recipe?

Let us know how it was!