No ImageChicken Thighs with Mushrooms and Shallots

Did you make it? Rate it!

  1. Scottee

    I made this for dinner for the two of us the other night. It’s very simple but really delicious. We eat chicken thighs about once a week, and this recipe is definitely going into our rotation!


  2. Becca

    I loved this recipe! I also didn’t have tarragon in my kitchen so used thyme instead, along with about a tablespoon of mustard, and loved the flavor! I’d also add that since they cook down significantly, you can never use too many mushrooms. Am adding this recipe to my regular lineup!


  3. Marlene

    Great recipe and thanks for that…but you don’t have to forego the ‘dredging in flour’ part if you need to go gluten free….You can use any of the gluten free flours available everywhere! I can usually substitute any ingredient to go G/F.


  4. Carole

    I am having 21 guests and would like to do a lot of this before. Could you advise me about what I can do ahead and what I need to do last minute. I’d appreciate it.

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  5. Karen Stone

    Elise: I have followed your blog and recipes for years. When wanting to impress family and friends you are my go to. This recipe allows me to visit and make a great meal that always impresses my guests. As a little experiment I’m thinking of trying this with boneless pork loin chops and maybe rosemary?? What do you think?

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