Chicken Thighs with Wild Mushroom & Sage Cream Sauce

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.

Course Main Course

Cuisine Italian

Keyword chicken, chicken thighs, cream, mushroom, sage, wild mushroom

Prep Time 5

Cook Time 35

Servings

Calories 488kcal

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

US Customary - Metric

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