Chicken stock, wine, onions, garlic, mushroom, cream, butter, herbs, lemon, and capers reduce to make a perfect sauce. Served alongside mushroom rice and asparagus; it is HEAVEN! Patience is key with the sauce. The flavors will come together beautifully if you allow them to reduce as directed.

Faith
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Pour the chicken broth into a saucepan with the onion and garlic; bring to a boil and cook at a boil until the liquid reduces by half, about 10 minutes. Pour in the white wine, return to a boil, and reduce the liquid by half again, about 10 minutes. Stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes. Stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes (45 minutes in all).

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Place the cornstarch into a shallow bowl and press the chicken thighs into the cornstarch on all sides until thoroughly coated. Shake off excess cornstarch. Heat the olive oil in a skillet over medium heat; pan-fry the chicken thighs until they develop a golden brown crust, about 8 minutes per side. Place the chicken thighs into a 9x9-inch baking dish and pour the sauce over the chicken.

  • Bake in the preheated oven until the sauce is bubbling and the chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center of a chicken thigh should read at least 165 degrees F (74 degrees C).

Editor's Note

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

610 calories; 42.5 g total fat; 175 mg cholesterol; 206 mg sodium. 22.3 g carbohydrates; 23.5 g protein; Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/07/2012
First off I have to say that the prep and cooking time are right on with this one. Don't pick this recipe if you are in a hurry for dinner. That being said it was worth the wait. I used 1 tablespoon each of fresh herbs as opposed to the dried and think this was a wise choice. I used onion powder in place of onions because my husband won't eat onions and left out the capers because I didn't have any. After reducing the broth it concentrated the sodium so next time I think I would choose a low sodium broth/stock. A few other reviewers mentioned the sauce not thickening up after simmering. Since the chicken is coated and browned in corn starch which is a thickener I thought that may help thicken the sauce in the oven. But I went ahead and took a little extra chicken broth and corn starch and thickened the sauce just a tad before covering the chicken. I'm glad I did. It was the perfect consistency when removing from the oven. The sauce is so yummy I kept taste testing while it was simmering:) The thighs were nice and tender but I may consider using BLSL breasts next time. We think this recipe is restaurant quality and definitely a keeper! Read More
(18)

Most helpful critical review

Rating: 3 stars
10/07/2015
This tasted fine but was pretty labor intensive. Because of the effort involved I probably won't make it again. Read More
(2)
90 Ratings
  • 5 star values: 69
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/07/2012
First off I have to say that the prep and cooking time are right on with this one. Don't pick this recipe if you are in a hurry for dinner. That being said it was worth the wait. I used 1 tablespoon each of fresh herbs as opposed to the dried and think this was a wise choice. I used onion powder in place of onions because my husband won't eat onions and left out the capers because I didn't have any. After reducing the broth it concentrated the sodium so next time I think I would choose a low sodium broth/stock. A few other reviewers mentioned the sauce not thickening up after simmering. Since the chicken is coated and browned in corn starch which is a thickener I thought that may help thicken the sauce in the oven. But I went ahead and took a little extra chicken broth and corn starch and thickened the sauce just a tad before covering the chicken. I'm glad I did. It was the perfect consistency when removing from the oven. The sauce is so yummy I kept taste testing while it was simmering:) The thighs were nice and tender but I may consider using BLSL breasts next time. We think this recipe is restaurant quality and definitely a keeper! Read More
(18)
Rating: 4 stars
05/07/2012
First off I have to say that the prep and cooking time are right on with this one. Don't pick this recipe if you are in a hurry for dinner. That being said it was worth the wait. I used 1 tablespoon each of fresh herbs as opposed to the dried and think this was a wise choice. I used onion powder in place of onions because my husband won't eat onions and left out the capers because I didn't have any. After reducing the broth it concentrated the sodium so next time I think I would choose a low sodium broth/stock. A few other reviewers mentioned the sauce not thickening up after simmering. Since the chicken is coated and browned in corn starch which is a thickener I thought that may help thicken the sauce in the oven. But I went ahead and took a little extra chicken broth and corn starch and thickened the sauce just a tad before covering the chicken. I'm glad I did. It was the perfect consistency when removing from the oven. The sauce is so yummy I kept taste testing while it was simmering:) The thighs were nice and tender but I may consider using BLSL breasts next time. We think this recipe is restaurant quality and definitely a keeper! Read More
(18)
Rating: 4 stars
12/23/2010
Very tasty. Dredging the chicken in cornstarch is a great idea. I've always used flour in the past but the cornstarch gave it a crispy lightness that is very appealing. Read More
(15)
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Rating: 4 stars
11/03/2010
First time using capers.....interesting flavor with rest of these ingredients!! This recipe is a keeper!! Read More
(15)
Rating: 5 stars
02/16/2014
Let me start out by saying I did NOT change this recipe! I did make a lot more because I started out with 36 chicken thighs cut up and therefore adjusted all the other ingredients accordingly! I was forced to slightly change the cooking method because of my needs so I followed the recipe exactly except I didn't add the cream until much later. I made everything according to the recipe (excluding the cream)a day ahead of time. Then today I put the chicken with its sauce in my 6-liter slow cooker on "keep warm" which gets it very hot. About 10 minutes before we were to eat I added the cream (and a bit of sour cream - oops! That is a little change) For my large crowd this was PERFECT chicken! There was some leftover and everyone was asking if they could take it home which is always what I hope for - no leftovers at all! Thanks Faith! A perfect recipe for me! Read More
(12)
Rating: 4 stars
11/10/2010
This recipe was delicious! One of my daughter's who is not a chicken fan loved it. The only thing is the sauce didn't get thick at all for me. So I just poured it over the chicken as it was and let it bubble in the oven. Will definately make this again. Read More
(7)
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Rating: 5 stars
03/03/2015
Wow! The flavors together are delicious! Only substitutions I made were chicken breasts (thin cut) to thighs and half and half instead of heavy cream. Will definitely make again and again! Read More
(5)
Rating: 5 stars
11/11/2010
This was so good. We try a variety of chicken recipes because I have a daughter who only eats chicken and fish. It was nice to find a recipe that was really good! Read More
(5)
Rating: 5 stars
01/09/2014
My kids totally loved this dish and are requesting it again. I steamed up some french green beans and placed them over a bed of steamed rice. I used boneless chicken breasts instead of thighs. After taking the chicken out of the oven. I sliced it up and then topped with the sauce. I will definitely repeat this mean and next time try some different mushrooms and a larger quantity than called for in the directions. Read More
(4)
Rating: 5 stars
11/01/2015
I usually reserve a 5-star rating for those times I hear things like "Wow! This is incredible!" Or "definitely make this again!". Those are exactly what I heard. This was delicious and while it did take some time to prepare it was well worth it. I followed recipe exactly with one minor change - 3/4 tsp of Rosemary because I am always afraid it will be too strong. That was NOT a problem. What I like is that while each step is boiling/simmering I could prepare for the next step. I started cooking the chicken when I put in the mushrooms. That timing worked out perfectly so that the sauce was ready at the same time as the chicken; probably because I used bone-in skin-on thighs (oops). I too had a problem with sauce thickness. Maybe I'll toss a little cornstarch in after the first few minutes next time and there will be many next times! Thank you Faith! Read More
(4)
Rating: 3 stars
10/07/2015
This tasted fine but was pretty labor intensive. Because of the effort involved I probably won't make it again. Read More
(2)