Braised White Wine & Soy Chicken Thighs with Mushrooms
In my early stages of learning how to cook, I made many meals from a cookbook that I think was called How to Cook Everything. It wasn’t mine. It belonged to my live-in boyfriend at the time and it was a huge book! Probably the size of a dictionary. From what I remember, it had some good recipes. It has been awhile, maybe 15 years since I’ve last seen that book but I remember making a chicken dish that I really liked that had white wine, soy sauce, and mushrooms. And that is really about all I remember from the recipe. This week, I wanted to try to recreate it. So I played around with some ingredients and came up with this recipe. I think it’s pretty good. It’s simple and easy to make and it only requires a few main ingredients.
BRAISED WHITE WINE & SOY CHICKEN THIGHS WITH MUSHROOMS (serves 2-4)
Ingredients:
• 1½ lbs chicken thighs (about 4 small, bone-in with skin)
• 10-16 oz of white button or crimini mushrooms, sliced (depending on how much you love mushrooms)
• 1 sweet yellow onion, diced
• 3 cloves of garlic, diced
• 4-5 sprigs of fresh thyme
• ½ cup of white wine
• 3 tbsp soy sauce
• ½ Tsp salt
• ½ Tsp ground black pepper
• 1 Tsp sugar
• 2 tbsp olive oil
• ½ cup of water
• parsley, chopped (optional)
Directions:
Season chicken w salt and pepper. In a braising pan, heat 1 tbsp of olive oil over medium high heat. Pan-sear chicken for a few minutes with skin side down, until golden brown. Then set aside.
Turn heat down to medium. Add another tbsp of olive oil. Brown onions and garlic. Add mushrooms and cook until they have shrunken.
Pour in wine and soy sauce. Add salt, pepper, sugar, and thyme and gently stir. Return chicken to the pan, skin side up. Cover pan, with lid slightly ajar, and cook for about 30 minutes.
Remove chicken and set aside. Taste sauce. It should be very flavorful. Add about ½ cup of water to the pan. Continue to cook sauce for 5 more minutes.
Serve chicken over rice and spoon over a generous portion of mushrooms and sauce on top. Sprinkle w parsley.