Braised Chicken and Cremini Mushrooms in Bourbon Sauce is fabulous rustic comfort food to serve family and friends. It’s a delicious combination of decadent creamy bourbon sauce over braised chicken with cremini mushrooms that you won’t soon forget.
I have found some really great deals on leg quarters at my local market, so you know I am ecstatic to show off some of my favorite recipes, such as Braised Chicken & Cremini Mushrooms in Bourbon Sauce, that involve this relatively inexpensive cut of meat. At my wit’s end, I am paying so much money for beef and pork these days, so believe me when I tell you I am taking full advantage of the market’s sales items.
That’s the thing I adore about most comfort foods; they’re so damn delicious, and you can usually afford to whip up a fabulous meal without breaking your wallet. Which means you can splurge on something else at the market. Isn’t that a win-win situation?
Ingredient needed for Braised Chicken & Cremini Mushrooms
Four chicken thighs, skin on
Four chicken legs, skin on
kosher salt for seasoning chicken
One cup all-purpose flour for dredging
Two tablespoons of authentic olive oil
Two tablespoons unsalted butter
Two shallots minced
One tablespoon minced garlic
Sixsprigs fresh thyme, tied in a bouquet
1/4 teaspoon freshly ground black pepper
Two cups chicken stock
One ounce of bourbon
1/2 of a cup of heavy cream
Two pints of cremini mushrooms
1/4 of a cup of chopped parsley
Braised Chicken and Cremini Mushrooms in Bourbon Sauce
- 4 chicken thighs skin on
- 4 chicken legs skin on
- kosher salt for seasoning chicken
- 1 cup all-purpose flour for dredging
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 shallots minced
- 1 tablespoon garlic minced
- 6 sprigs thyme tied in a bouquet
- ¼ teaspoon black pepper
- 2 cups chicken stock
- 1 ounce bourbon
- ½ cup heavy cream
- 2 pints cremini mushrooms
- ¼ cup parsley chopped
- Season the chicken thighs and legs well with kosher salt.
- Place the 1 cup flour in a small bowl, and quickly dredge both sides of each thigh and each leg in the all-purpose flour, shaking off excess flour. -Reserve to side.
- Heat olive oil in a Dutch oven over medium-high heat. Then add 2 tablespoons of the unsalted butter to the same Dutch oven. after the unsalted butter has completely melted place the chicken in the pan. Brown for 6 minutes on each side. Remove the chicken from the Dutch oven with metal tongs and set it aside. -Reserve oils in the pan.
- Add the minced shallots, garlic, thyme bouquet, and ground black pepper, then whisk in the chicken stock, heavy cream, and bourbon and increase the heat to medium-low.
- Place the chicken in the pan, and bring the stock to a light simmer. Careful not to let it become above a light simmer due to heavy cream.
- Reduce the heat to low, cover the Dutch oven with a heavy, tight-fitting lid, and lightly simmer for 20-25 minutes.
- Stir the bottom of the Dutch oven, add 2 pints of cremini mushrooms re-cover, and simmer on low for 20 more minutes or till done
- Remove the pan from the heat and discard the herb bouquet of thyme.
- Transfer the chicken to a serving platter.
- Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken.
- Serve with wild rice blend or steamed white rice.
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