Served with simple rice pilaf or mashed potatoes for a complete homecooked meal. Juicy chicken thighs and pancetta in a silky mushroom sauce with onions, garlic, and herbs – this is a dinner everyone will rave about!
Chicken Thigh Recipes
When cooking chicken, I almost always cook with chicken thighs. With all of the chicken thigh recipes on this site, this one is one of my favorites! Using bone-in chicken thighs means a lot of extra flavor which makes the sauce just phenomenal!
For Best Results
To thicken the sauce and help dry out the skin, coat each thigh in flour and brown in small batches depending on the size of your pan to avoid over-crowding.
Not only that, but the salt changes the cellular makeup of the chicken meat as it draws and holds more moisture. So the chicken Will not only be tastier, but it will be a lot juicier, too.
For the best results, season the chicken when you get it home from the market and re-warp it before refrigerating.
Unless using a really large pan, don’t be tempted to throw all the thighs in the pan! You will end up with steamed skin instead of brown.
The chicken thighs need space between them which will brown your chicken skin to a beautiful golden brown color and locking in moisture, as well as flavor!
Step By Step Instructions
Dry the thighs by patting with paper towels and dredge it in the flour to coat. In a large, ovenproof pan brown the floured chicken in batches on each side. Remove the browned thighs, set aside and continue with the rest until all the chicken is browned, and set aside. Drain any excess fat from the pan and add the chopped pancetta and cook until crispy. Reduce heat to medium-high. Add the chopped onion and cook until soft, but not brown. Add the garlic and cook another minute. Add the mushrooms and saute until soft. Add the sherry and the herbs. Raise the heat to high, bring to boil, scraping the bottom of the skillet to mix the brown bits into the liquid. Cook another two minutes to cook down the alcohol. Add chicken stock and return chicken to the pan, skin side up. Bake for 35 minutes. Remove the chicken, thicken the sauce with a roux and serve hot. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
