Recipes Meat and Poultry Chicken Chicken Thigh Recipes Perfect Chicken 4.5 (492) 432 Reviews 61 Photos Chicken stock, wine, onions, garlic, mushroom, cream, butter, herbs, lemon, and capers reduce to make a perfect sauce. Served alongside mushroom rice and asparagus; it is HEAVEN! Patience is key with the sauce. The flavors will come together beautifully if you allow them to reduce as directed. Submitted by Faith Updated on August 11, 2022 Save Rate Print Share Add Photo 61 61 61 61 Prep Time: 10 mins Cook Time: 1 hr 15 mins Total Time: 1 hr 25 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 2 cups chicken broth ½ cup chopped onion 2 cloves garlic, minced 1 cup white wine ½ cup sliced fresh mushrooms, or more to taste 1 teaspoon dried rosemary 1 teaspoon dried sage 1 cup heavy cream 2 tablespoons butter ½ lemon, juiced 1 tablespoon capers, drained ½ cup cornstarch, or as needed 4 skinless, boneless chicken thighs 2 tablespoons olive oil Directions Pour the chicken broth into a saucepan with the onion and garlic; bring to a boil and cook at a boil until the liquid reduces by half, about 10 minutes. Pour in the white wine, return to a boil, and reduce the liquid by half again, about 10 minutes. Stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes. Stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes (45 minutes in all). Preheat oven to 350 degrees F (175 degrees C). Place the cornstarch into a shallow bowl and press the chicken thighs into the cornstarch on all sides until thoroughly coated. Shake off excess cornstarch. Heat the olive oil in a skillet over medium heat; pan-fry the chicken thighs until they develop a golden brown crust, about 8 minutes per side. Place the chicken thighs into a 9x9-inch baking dish and pour the sauce over the chicken. Bake in the preheated oven until the sauce is bubbling and the chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center of a chicken thigh should read at least 165 degrees F (74 degrees C). DOTDASH MEREDITH FOOD STUDIOS Editor's Note The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. I Made It Print Nutrition Facts (per serving) 610 Calories 43g Fat 22g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 610 % Daily Value * Total Fat 43g 54% Saturated Fat 21g 103% Cholesterol 175mg 58% Sodium 206mg 9% Total Carbohydrate 22g 8% Dietary Fiber 1g 3% Total Sugars 2g Protein 24g 47% Vitamin C 5mg 6% Calcium 72mg 6% Iron 2mg 9% Potassium 364mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.