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browned boneless skinless chicken thighs surrounded by thick sliced mushrooms and a light-brown savory gravy in a plain skillet
Melissa Hart

Chicken Thighs with Mushroom Gravy

Let the mushrooms brown before adding flour or broth, because their first job is to lose water and develop some color. A wide skillet makes that easier than a deep pot. The chicken cooks through before the gravy is built, then returns only long enough to warm in the finished sauce. Sherry and thyme give the gravy depth without a heavy cream base. If the mushrooms are still pale and swimming in liquid, keep cooking them instead of trying to thicken all that water into dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs about 4 large pieces
  • 3/4 tsp fine salt divided
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 12 oz cremini mushrooms thickly sliced
  • 1 small shallot finely diced
  • 1 tbsp all-purpose flour
  • 1/4 cup dry sherry
  • 3/4 cup low-sodium chicken broth
  • 1/2 tsp fresh thyme leaves

Method
 

  1. Pat thighs dry and season with 1/2 teaspoon salt and pepper. Heat oil in a large skillet over medium-high heat and cook chicken for 6 to 7 minutes per side until browned and at least 165°F; transfer to a plate.
  2. Add butter and mushrooms to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until the released water evaporates and the edges brown.
  3. Stir in shallot, remaining salt and thyme for 2 minutes. Sprinkle flour over the mushrooms and stir for 1 minute.
  4. Add sherry and broth gradually, scraping the skillet, then simmer for 3 to 4 minutes until the gravy coats a spoon.
  5. Return chicken and its juices and warm for 2 minutes over low heat. Serve with mushrooms and gravy spooned around the thighs.