We especially like chicken thighs because they are smaller and moister than chicken breasts. We adapted this recipe from an Ina Garten’s recipe to suit our taste and preferences. Ina’s recipes are always well tested and successful.
6 – 8 chicken thighs
8 oz. fresh mushrooms slices (morels, chanterelles, or cremini)
Freshly ground black pepper
Flour for dredging
¼ cup butter
½ cup shallots
1 cup Madeira wine
1 cup (8 oz.) crème fraiche
1 cup heavy cream
2-3 Tablespoons freshly squeezed lemon juice.
Preheat oven to 375 degrees Fahrenheit.
Sprinkle the chicken thighs with salt and pepper. Dredge the thighs in flour. Heat half of the butter in a large skillet and cook the chicken in batches over medium heat until browned. This takes about 15 – 20 minutes for chicken thighs. Remove thighs to an ovenproof casserole dish.
Add the rest of the butter to the skillet with the shallots and sliced mushrooms. Sauté over medium heat for ~ 2 minutes stirring constantly. Pour the Madeira into the skilled and reduce the liquid by half over high heat. Add the crème fraiche, cream, lemon juice, 1 teaspoon salt and ¾ teaspoon pepper. Boil the mixture until it starts to thicken. Pour the sauce of over the chicken and bake for 15 – 20 minutes until the chicken is heated through.
~ 6 servings