I can’t believe it has taken me this long to share my go to mushroom and onion chicken recipe. I live by this recipe. I recently thought that adding some cream to it would take it to the next level. But sometimes simple is best and what you have is better than the next thing. This pot of goodness was a hit. This easy mushroom and onion chicken dish topped with a savory sauce is such a tasty weeknight lazy weekend meal.
So I knew that I wanted chicken and mushrooms for dinner. Because my mom being totally awesome brought me a bunch of mushrooms that she got from the framer’s market along with her usual 20 pounds of onions. Mom has a serious problem with stocking up on onions. I have had long talks with her in an attempt to understand. Years later she still buys them in bulk. So that is partially why almost every recipe has onions in them. I hate wasting food and can we all agree almost everything tastes better with onions. I’m still trying to make a onion dessert. Don’t be shocked when you see it pop up on the blog.
I made this dish with a splash or two (more like 1/4 cup) of cream. And my who family loved it. It got rave reviews- even Jade liked it. Which now would be a good time to say she hate everything. But I hated it. I have never had such a strong reaction to cream in anything before. It was ridiculous. I had to sit quietly at the table and contemplate when this darkness entered my heart. When did I stop loving cream. Apparently I’m now dead. If you’re dead inside, like me, you might fail to see its charm.
But there is one thing that absolutely everyone in the room agreed on: mushrooms and onions sauteed in butter with a little garlic is a very good thing. I’ve never seen my kids ( the very same ones that I have lived with since their birth) fight over mushrooms. This is unheard of. THAT’S how good this chicken dish was.
I’ve had the kids in the kitchen with me lately. I wanted them to help out. So a lot of the post have less pictures. I’m sorry but setting up a tripod with them in the same room is insanity. Did I mention that we got Two new cats? Yup! We went to the shelter with plans for one cat. we walked out with two. I am a mad person. That is the only explanation.
Here is the pin. You can save it for later. And send me pics of your dish. This easy mushroom and onion chicken dish almost deceptively simple but layered with flavor.
Peace and Love,
This easy mushroom and onion chicken dish topped with a savory sauce is such a tasty weeknight lazy weekend meal.
- 4 Chicken thigh Skin-on + bone-in
- 1 Bunch Thyme
- 1 tablespoon Smoked Paprika
- 4 Medium Onions Cut into 1/8-inch-thick slices
- 4 Cloves Garlic Minced
- 3 Tablespoon Butter
- 2 1/2 Cups Homemade Chicken Stock, or low-sodium chicken broth
- 1/2 Pound Fresh wild mushrooms or portabella cleaned, trimmed, and cut into 1-inch pieces
- 2 Tablespoon Red wine vinegar
- 3 Teaspoon Mustard (I used whole grain)
- 1/2 Teaspoon Red Pepper flakes
Heat oven to 300 degrees. Sprinkle chicken pieces with paprika, salt and pepper.
On Medium heat add the oil to a ovenproof casserole or Dutch oven. Allow to heat up- when the oil is hot not smoking brown the chicken pieces on all sides. Remove the chicken and any excess oil. Leaving just enough to sauce the vegetables. Spread half the onion and all the garlic in the bottom. Sauté for about 3 minutes. Add 1/2 mushrooms and allow to brown. Add the sprigs of thyme and bay leaf. The chicken pieces on top of the herb layer. Add the remaining onions on top of the chicken. In a bowl mix together the Vinegar, mustard and chicken stock. Pour mixture over onions and chicken. Cover the pot, and place in the oven to cook until chicken is tender, about 1 hour and 15 minutes. Check for chicken’s doneness.
Remove the pot from oven and take the chicken pieces from pot, and Remove the excess grease from the gravy. Retain the stock for the sauce.
Melt butter in a large skillet over medium heat. Add the remaining mushrooms and red pepper flakes- season with salt and pepper. Cook until soften and turn golden brown, 3 to 4 minutes. Cook, shaking skillet often, until mushrooms soften and release their juice, 3 to 5 minutes. Cook until juice has evaporated, about 2 minutes. Add the reserved stock and simmer for 10 minutes. Transfer the chicken back to pot and add the mushroom mixture. Turn on the stove and heat until the vegetables and chicken are warm. Serve with rice. Sprinkle with parsley or cilantro.