Chicken Thighs with Mushrooms & Creamy White Wine Sauce

Coq au vin is a classic poultry dish and one of France’s national dishes. Based on this classic dish, in today’s post I’ll show you a super simple recipe for delicious chicken thighs in a white wine cream sauce, with an addition of fried mushrooms.

The chicken is effortlessly stewed in one pot together with the sauce, making it an ideal lunch or dinner for the whole family or guests while you don’t require cooking presence all the time. Have fun cooking!




Cooked/Baked today: Chicken with Mushrooms & Creamy White Wine Sauce
Difficulty: Easy – Medium
Preparation Time: 90 minutes
Category: Main Dishes, Recipes with Chicken, Recipes with Meat, Recipes with Mushrooms, French Recipes
Our Recipe rating:

Ingredients for 4 servings:

• 1 kg chicken legs (here divided into 3 thighs and 3 drumsticks)
• 500 grams brown mushrooms
• 400 milliliters chicken stock or broth
• 400 milliliters white wine
• 200 milliliters cream
• 2 onions
• 2 – 3 cloves garlic
• A few sprigs thyme
• A few sprigs rosemary
• ½ teaspoon sweet paprika powder
• A heaping teaspoon cornstarch + a sip cold water for thickening the sauce
• Salt & pepper
• Oil for frying
• Parsley for garnish
• Bread or baguette for serving

Required kitchen gadgets, helper & preparations:

• Large frying pan por pot with lid
• Frying pan for mushrooms
• Plate for chicken
• Small cup for cornstarch mixture

Instructions:




…for chicken with mushrooms & white wine sauce:

Season the chicken on both sides with salt & pepper. Peel and finely chop the onions. Peel the garlic & chop finely as well. Heat a large pan with a good dash of oil & sear the chicken pieces for a few minutes on both sides, then lift them out of the pan & set aside for a moment.

Then add onions & garlic to the pan & sweat over medium heat for 2 – 3 minutes, turning occasionally. Next add a few sprigs of fresh thyme and rosemary & give the chicken back to the pan.

Pour in 400 milliliters of chicken stock (alternatively vegetable stock) and 400 milliliters of white wine, bring everything to the boil & then allow to simmer slowly for 1 hour over low to medium heat with the lid closed, until the chicken is done.

Meanwhile, clean 500 grams of brown mushrooms and cut them in half if the mushrooms are too big. Heat a pan with a dash of oil & brown the mushrooms on all sides for a few minutes over medium-high heat, stirring or tossing occasionally.

As soon as the mushrooms start to lose water, season with a pinch of salt & pepper and a little bit sweet paprika powder, toss one last time & then set aside until ready to serve.

Mix 1 heaping teaspoon of cornstarch with a sip of cold water until smooth & set aside. After about 1 hour of cooking time, lift the chicken out of the pan & set aside for a moment. Also lift the rosemary & thyme out of the pan and discard. Pour 200 milliliters of cream into the white wine sauce and also pour in the smoothened cornstarch mixture.

Bring the sauce to the boil while stirring, season with salt & pepper & then return the mushrooms and chicken to the pan. Warm everything up & then remove from the stove & serve garnished with chopped parsley. Bread or baguette goes very well with this. Have fun cooking!




Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):