This is not the prettiest chicken dish in my repertoire.
But it is quick and tasty.
The Greek yogurt gives the sauce a muted color and a rich, creamy flavor.
We take delicious over pretty any day… Even if it isn’t ‘Insta-worthy’.
Click here to Pin Chicken Thighs with Red Wine Mushroom Sauce
PrintChicken Thighs with Red Wine Mushroom Sauce
Skin the thighs, if you like, but leave the bone. These are braised in a savory red wine sauce with mushrooms and onions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Skillet
Ingredients
- 4 chicken thighs, about 14oz (420gr) total weight
- 4oz (120gr) mushrooms, trimmed, sliced
- 1 medium onion, cut in half, then sliced
- 1/2 cup (4oz, 120ml) red wine
- 1/2 cup (4oz, 120ml) beef broth
- 2 tbs Greek yogurt
- 1/2 tsp thyme
- 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water
Instructions
- Heat oil in medium nonstick skillet over medium-high heat.
- Add chicken thighs and brown on both sides, about 5 minutes.
- Add mushrooms, onion, and sauté 5 minutes longer.
- Add broth, wine, thyme, and stir to combine.
- Turn the thighs once or twice to coat with sauce.
- Cover, reduce heat and simmer 15 minutes.
- To finish:
- Remove thighs to a small platter.
- Dissolve cornstarch in water.
- Increase heat under sauce, add cornstarch mixture and stir until thickened and clear.
- Stir in yogurt.
- Spoon sauce over chicken thighs and serve.
Notes
You can skin the thighs by simply pulling it off. You may need to cut in a few places. Discard skin. (Or fry it up for the dog or cat).
If you like crispy skin: Chicken Thighs with Paprika Pan Sauce
We both love crisp chicken skin.
If it’s not going to be crisp I’d rather pull it off and fry it for the dog.
That way I skip the calories and Hector gets chicken and olive oil mixed in with his daily kibble.
We’re both happy.
I have never seen ‘boneless, skinless chicken thighs’ here. If I want them that way I have to do the work myself.