Cottage Country Chicken
Indulge in the comforting flavors of "Cottage Country Chicken," a rustic, creamy dish that brings the charm of countryside cooking straight to your table. This recipe features succulent bone-in, skin-on chicken thighs, perfectly seared to golden crispness and simmered in a rich, velvety sauce of heavy cream, chicken broth, and earthy mushrooms. Enhanced with the fragrant notes of fresh thyme, garlic, and a sprinkle of parsley, this one-skillet meal is a balance of savory and hearty. Ideal for cozy weeknight dinners or special gatherings, it's best served with fluffy mashed potatoes, steamed rice, or crusty bread to soak up the luscious sauce. Ready in just under an hour, this comforting dish effortlessly blends simplicity and sophistication, making it a must-try for fans of classic chicken recipes.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 ounces white mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons fresh thyme, leaves only
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for 5-6 minutes until the skin is crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the butter to the same skillet and let it melt. Stir in the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their liquid and begin to brown.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes, then gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer.
Stir in the heavy cream and fresh thyme. Return the seared chicken thighs to the skillet, nestling them into the sauce. Lower the heat, cover, and let it simmer gently for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C).
Garnish the dish with chopped fresh parsley and serve hot with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.1 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 681 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
