perfect chicken

Ingredients

• Servings: 4
• 2 cups chicken broth
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 cup white
• 1/2 cup sliced fresh mushrooms, or more to taste
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 cup heavy cream
• 2 tablespoons butter
• 1/2 lemon, juiced
• 1 tablespoon capers, drained
• 1/2 cup cornstarch, or as needed
• 4 skinless, boneless chicken thighs
• 2 tablespoons olive oil

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 25 mins


• 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 , 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).