One Pot Braised Chicken & Mushroom Dinner

Braising is one of those cooking techniques that never fails to impress. It’s simple, nearly foolproof, and with just a little attention, it rewards you with tender, flavorful meat. The best part? This One Pot Braised Chicken & Mushroom Dinner requires only one pot, making cleanup a breeze. The combination of earthy mushrooms and fragrant herbs in a white wine and chicken stock sauce creates a meal that’s both comforting and elegant.

Why You’ll Love This Recipe

This dish is a standout for several reasons. First, it’s incredibly easy to prepare; all it takes is a bit of patience while it simmers away. Second, the flavor profile is rich and complex, thanks to the rosemary, thyme, and white wine. Lastly, it’s budget-friendly and versatile—perfect for a weeknight meal yet impressive enough for guests.

Kitchen Equipment You’ll Need

• Large heavy-bottomed skillet or Dutch oven
• Tongs
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1/4 cup all-purpose flour
• 1 small onion, thinly sliced
• 1 pound small mushrooms
• 2-4 cups chicken stock
• 1 cup dry white wine
• 1 clove garlic, minced
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• Extra virgin olive oil, as needed
• Kosher salt and freshly ground pepper, to taste

Step-by-Step Instructions

1. Coat the bottom of a large heavy-bottomed skillet with olive oil and set over medium-high heat.
2. Pat the chicken dry and season generously with salt and pepper. Coat each piece of chicken in flour, shaking off excess.
3. Place chicken in the skillet, skin side down, ensuring not to crowd the pan. When the skin is brown and crispy, turn the chicken and sear on the other side. Once browned, remove the chicken and set aside.
4. Lower the heat to medium and add the onions to the pan. Cook until onions begin to soften and turn translucent, about 6-8 minutes. Add garlic and cook for an additional minute.
5. Add mushrooms, cooking until they start to release their juice, about 3-5 minutes. Stir in the wine, scraping up bits stuck to the bottom of the skillet. Allow wine to simmer and reduce for 2-3 minutes.
6. Return the chicken to the pan. Add chicken stock to almost cover the chicken, then add thyme and rosemary. Bring to a boil and reduce to a simmer.
7. Simmer uncovered until chicken is cooked through and the sauce has reduced, about 30-35 minutes. Season with additional salt and pepper as needed. Serve, and enjoy!

Tips for Success

• Ensure the chicken is dry before seasoning and flouring for a better sear.
• Don’t rush the browning process; a good sear adds depth of flavor.
• Adjust the amount of chicken stock based on how much sauce you prefer.

Additional Tips and Variations

Feel free to experiment with fresh herbs if you have them on hand. Adding a splash of cream at the end can create a richer sauce. For a different twist, try adding a spoonful of Dijon mustard to the sauce.

Nutritional Highlights (Per Serving)

Calories: 350 | Protein: 30g | Carbohydrates: 10g | Fat: 20g

Frequently Asked Questions (FAQ)

Can I use boneless chicken thighs? Yes, but note that the cooking time may be reduced.

What can I substitute for white wine? You can use additional chicken stock or a splash of apple cider vinegar for acidity.

Can I make this dish in advance? Absolutely! It tastes even better the next day as the flavors meld together.

Conclusion

This One Pot Braised Chicken & Mushroom Dinner is the epitome of comfort food, offering restaurant-quality flavors with minimal effort. Give it a try, and don’t forget to share your experience in the comments. We’d love to hear how it turns out for you!