This is a really creamy and delicious way to use chicken thighs. The original recipe calls for mushroom and I have to admit that while I was eating it, I was thinking they would have been great in this recipe. I did not add them to the recipe however, since I recently developed an aversion to them. Eventually I will probably add them in. I also made a few other changes to the original.

    close up view of chicken fillets with mushrooms, sauce and capers in a pan

     

     

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    Ingredients

    • For: 4 portions
    • Preparation: 45 min
    • Cooking: 40 min
    • Ready in: 1 h 25 min

    Instructions

    1. 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.
    2. Pour in the white wine, return to a boil, and reduce the liquid by half again, about 10 minutes.
    3. Stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes.
    4. Stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes (45 minutes in all).
    5. Place the cornstarch, salt and pepper into a shallow bowl and press the chicken thighs into the cornstarch on all sides until thoroughly coated. Shake off excess cornstarch.
    6. 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. I cooked these for way longer than 8 minutes although I did flip them after the initial 8 minutes. I then kept cooking them for probably double that time, flipping them after every 2 minutes or so.
    7. Preheat the oven to 350 degrees. Place the chicken thighs into a 9×9-inch baking dish and pour the sauce over the chicken.
    8. Bake until the sauce is bubbly. I cooked this dish for about 40 minutes.