Before you start to prep, take the chicken out of the refrigerator and sprinkle all sides with about a teaspoon of Kosher salt. Salting first helps draw out the flavor in meat. Let sit for at least 20 minutes to take the chill off of the chicken.
- 3 to 4 pounds bone-in, skin-on chicken pieces (we used thighs), trimmed of excess fat
- 1 1/2 teaspoons Kosher salt
- 1/2 cup flour for dredging
- 1/4 teaspoon ground black pepper
- 1/4 cup plus 2 Tbsp olive oil
- 1 Tbsp butter
- 1/4 cup chicken broth
- 1 small onions, chopped (about 1 cup)
- 3/4 pound fresh mushrooms, thickly sliced (I use cremini with a handful of shiitakes included for more intense mushroomy flavor)
- 1 clove of garlic, crushed
- 1/4 teaspoon dried thyme or 1 teaspoon fresh thyme
- 1/2 cup sour cream
- 1/2 cup heavy cream
1 Dredge chicken in flour: Mix 1/2 cup flour, 1/2 teaspoon of salt and a 1/4 teaspoon of pepper in a shallow bowl. Dredge the chicken in the flour mixture.
2 Preheat the oven to 350°F.
3 Brown the chicken: Heat oil in a large frying pan on medium high heat. When the oil is hot, working in batches, place the chicken pieces in the pan, skin-side down.
The oil should be hot enough so that the chicken pieces sizzle when they are in the pan, but not so hot as to burn the chicken. You want the pieces to be lightly browned. Brown on all sides.
4 Bake chicken with broth in oven: Butter a roasting pan. Arrange the chicken pieces in the pan in a single layer, skin side up. Pour chicken broth over it, and bake at 350°F until the chicken pieces are cooked through (with an internal temperature of 165°F) about 25 to 30 minutes for 3 to 4 pounds of chicken thighs.
If you don't have a meat thermometer, you can check for doneness by poking the largest chicken piece with a sharp knife. If the juices run clear, not pink, the chicken is done.
5 Sauté onions and mushrooms: About 20 minutes before the chicken is expected to be done, start cooking the onions and mushrooms. Heat 2 Tbsp of olive oil in a large frying pan on medium heat. Add the onions and cook until they are soft and translucent, about 6 to 7 minutes. Remove the onions from the pan to a bowl.
Add the mushrooms to the same pan with the crushed garlic and the thyme. Increase the heat to medium high and cook the mushrooms until they are lightly browned. Add the onions back to the pan and if you want, remove the crushed garlic clove (or keep it in, your choice).
6 Add sour cream and cream: And add the sour cream and the heavy cream to the onions and mushrooms. Lower the heat. Keep warm, but do not boil. Add salt and pepper to taste.
7 Serve chicken with mushroom sauce: When the chicken is done, remove from oven. Serve on a platter with the mushroom sauce spooned over it, or served on the side.
Serve with noodles or rice.