Chicken Thighs with Mushrooms and Tarragon Cream features golden chicken thighs in a white wine and cream sauce flavored with shallots and fresh tarragon.
I’ve been on a mushroom kick lately. They add a meaty texture, deep savory flavor and the irresistible aroma of browning mushrooms to a skillet. Mushrooms have been turning up in several of my recent dishes because they just make everything taste richer. Paired with chicken thighs and finished with a tarragon cream sauce, they become something special: crisp-skinned chicken surrounded by silky, herb-scented sauce.
Chicken thighs are an economical, forgiving cut that stays juicy in longer cooking. When you brown the thighs properly and then nestle them into a cream and wine sauce with browned crimini mushrooms and fresh tarragon, you get a dinner that feels elegant without requiring constant attention. The hands-on time is short; most of the cooking is passive. A timer is helpful and will keep things relaxed while you finish a side dish or set the table.
This recipe is intentionally layered: brown the chicken to crisp the skin and render fat, brown the mushrooms to concentrate their flavor, sauté shallots to add sweetness, deglaze with white wine and lemon, then finish with cream and tarragon. The result is a rich, balanced dish with bright lemon notes and herbaceous tarragon complementing the mushrooms and chicken.
Chicken Thighs with Mushrooms and Tarragon Cream — about 7 net carbs per serving
Chicken Thighs with Mushrooms and Tarragon Cream
Golden, crispy chicken thighs in a white wine and cream sauce with shallots, lemon and fresh tarragon. A satisfying weeknight or weekend dinner that tastes indulgent but is easy to prepare.
Course: Dinner | Cuisine: American
Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 6
Calories: 516 kcal per serving
Ingredients
- 6 chicken thighs, trimmed and patted dry
- Salt and pepper
- 8 ounces sliced crimini mushrooms (baby portabella)
- 4 ounces shallots, sliced
- 1/4 cup oil, divided
- 1/2 cup dry white wine
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cube bouillon (or 1 teaspoon Better Than Bouillon)
- 2 tablespoons chopped fresh tarragon
- 1 1/2 cups heavy cream
- More tarragon for garnish (optional)
Instructions
- Preparation: Position a platter or baking dish near the stove. Have tongs and a splatter screen ready. Pat the chicken thighs dry, trim excess fat and skin, and season both sides generously with salt and pepper.
- Brown the chicken: Heat a large, ovenproof skillet over medium-high. Add about 2 tablespoons oil and swirl. Place the chicken thighs skin-side-down and, if you have one, use a splatter screen. Cook 7 minutes, then check: the skin should be deep golden and crispy. If not, cook another minute. Flip and cook 7 minutes more. Remove the thighs to the platter. Work in batches if needed—crowding the pan will steam the skin. Pour off excess rendered fat between batches if desired.
- Brown the mushrooms: Turn the heat to medium and reserve about 2 tablespoons of the pan oil; discard the rest. Add half the mushrooms in a single layer and cook 4 minutes per side until nicely browned. Remove to the platter with the chicken. Repeat with the remaining mushrooms. Preheat the oven to 350°F (175°C) while finishing mushrooms.
- Sauté shallots and deglaze: If the pan is dry, add a little oil, then add the sliced shallots and cook about 3 minutes until softened. Move the pan off the heat briefly, then add the wine, lemon juice and bouillon. Return to medium-high and simmer 1½–2 minutes, scraping up browned bits, until reduced by about half.
- Finish the sauce: Stir in the heavy cream, lemon zest and chopped tarragon. Bring the sauce to a gentle simmer. Nestle the chicken thighs back into the pan, skin-side-up, and arrange the mushrooms around them. Add a few tarragon sprigs if you like.
- Bake: Transfer the skillet to the oven and bake uncovered for about 30 minutes, or until the chicken reaches 165°F (74°C) internally.
- Serve: Remove the pan from the oven, stir the sauce and taste. Add salt if needed. For a thicker sauce, remove the chicken and simmer the sauce on the stove until reduced to your liking. Adjust seasoning before serving and garnish with extra tarragon.
Notes
Crimini mushrooms are preferable because they’re meatier and hold up well when sliced thick. If you use white button mushrooms, brown them about 3 minutes per side.
If you don’t like tarragon, substitute 1 tablespoon chopped fresh rosemary.
To vary the sauce, stir in a little Dijon mustard or a dash of Worcestershire for a different flavor profile.
Nutrition
Per serving: Calories 516 | Carbohydrates 7 g | Protein 19 g | Fat 45 g
Net carbs are approximately 7 grams per serving.