Chicken Thighs with Wild Mushroom & Sage Cream Sauce

This dish offers an alternative to typical holiday entertaining fare. Crispy pan-seared chicken thighs are served in a cream sauce with sautéed wild mushrooms and topped with fried crispy, fragrant sage leaves. The earthy mushrooms complement the creamy, sage-laced sauce while the chicken skin keeps the meat tender and moist. Pair with sour cream and onion crispy potatoes or French potato salad with green beans.

Key Ingredients in This Recipe

• Oil – Avocado oil is natural, made from the pressed avocado pulp and should be a pantry staple since it can be used for everything from stir-frying, to sautéing and roasting. Avocado oil can be used for many types of cooking because of its high smoke point (520ºF). Since it is a neutral oil, it allows the flavor of the sautéed mushrooms and the golden brown and crispy chicken thighs to shine through. Substitute with another similar oil with a high smoke point, like canola oil if needed.
• Sage – Frying the fresh sage leaves in oil adds additional flavor and a crisp texture to the dish.
• Chicken Thighs – I love bone-in, skin-on chicken thighs for this recipe. Not only are they a flavorful cut of chicken but they are cheaper than other cuts like chicken breasts. I prefer to buy skin-on thighs because searing the skin adds a crisp texture to the dish.

How to Make Chicken Thighs with Wild Mushroom & Sage Cream Sauce

1. Season the chicken. Season chicken thighs all over. Heat a large cast iron pan over medium heat, add 2 tablespoons of the avocado oil and heat through.
2. Cook the chicken thighs. Add the chicken thighs to the pan skin-side down and cook, untouched, until the fat renders and the skin is golden-brown, about 6 minutes. When adequately browned the skin should easily lift off the pan. Flip the chicken and cook for an additional 4 minutes. Remove the chicken and set aside.
3. Sauté mushrooms. Add the garlic and mushrooms and sauté until golden brown all over, about 6 minutes. Season to taste with salt and pepper then remove to a bowl. Return the pan to the heat and add the wine, simmering until reduced by half.
4. Add cream and mushrooms to the pot. Whisk in the cream, then return the chicken to the pan, cooking until completely cooked through, about an additional 10 to 12 minutes. Add the mushrooms back to the pan.
5. Fry the sage. Heat a medium nonstick sauté pan, add the remaining avocado oil and heat through. Add the sage leaves and fry until just crisp and fragrant, turning once, about 30 seconds.
6. Assemble and serve. Sprinkle over the top the chicken and mushroom cream sauce.

Other Recipes to Try

If you enjoy this chicken thigh recipe, I recommend checking out these:

• Coq au Vin Blanc
• Chicken Florentine
• Simple Salt & Pepper Chicken Thighs
• Chicken Tagine with Apples

Chicken Thighs with Wild Mushroom & Sage Cream Sauce

By Kylie Mazon-Chambers

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Serves 5

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Ingredients:

• ▢ 5 bone-in, skin-on chicken thighs
• ▢ Kosher salt, as needed
• ▢ Freshly ground black pepper, as needed
• ▢ ¼ cup avocado oil or another neutral oil like vegetable oil, divided
• ▢ 2 cloves garlic, chopped
• ▢ 1 pound assorted wild mushrooms (I use oyster, maitake and shiitake mushrooms)
• ▢ 1 cup dry white wine
• ▢ ½ cup heavy cream
• ▢ ¼ cup sage leaves

Instructions:

• Season chicken thighs all over. Heat a large cast iron pan over medium heat, add 2 tablespoons of the avocado oil and heat through.
• Add the chicken thighs to the pan skin-side down and cook, untouched, until the fat renders and the skin is golden-brown, about 6 minutes. When adequately browned the skin should easily lift off the pan. Flip the chicken and cook for an additional 4 minutes. Remove the chicken and set aside.
• Add the garlic and mushrooms and sauté until golden brown all over, about 6 minutes. Season to taste with salt and pepper then remove to a bowl. Return the pan to the heat and add the wine, simmering until reduced by half.
• Whisk in the cream, then return the chicken to the pan, cooking until completely cooked through, about an additional 10 to 12 minutes. Add the mushrooms back to the pan.
• Heat a medium nonstick sauté pan, add the remaining avocado oil and heat through. Add the sage leaves and fry until just crisp and fragrant, turning once, about 30 seconds.
• Sprinkle over the top the chicken and mushroom cream sauce.

Nutrition:

Calories: 488kcal | Carbohydrates: 5g | Protein: 25g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 95mg | Potassium: 571mg | Fiber: 1g | Sugar: 3g | Vitamin A: 512IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg

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