Ingredients:

  • 4 medium (approx. 1.5 lbs) Boneless, Skinless Chicken Thighs
  • 2 Tbsp All-Purpose Flour
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt (divided)
  • 1/2 tsp Freshly Ground Black Pepper (divided)
  • 2 Tbsp Olive Oil
  • 2 Tbsp Unsalted Butter
  • 1 lb Mixed Mushrooms (e.g., Chestnut, Cremini), sliced thickly
  • 2 medium Shallots, finely diced
  • 3 cloves Garlic, minced
  • 2 sprigs Fresh Thyme, leaves removed
  • 1/2 cup Dry White Wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 2 cups Low Sodium Chicken Stock
  • 1 tsp Dijon Mustard
  • 1/2 cup Double Cream (Heavy Cream)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare the Chicken: Trim excess fat from the chicken thighs. Pat them very dry. Combine flour, paprika, salt, and pepper in a shallow dish. Lightly dredge the chicken pieces, shaking off any excess flour.
  2. Sear Chicken: Heat the olive oil in a heavy skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until deeply golden brown. Remove the chicken from the pan and set it aside; do not wipe the pan.
  3. Sauté Mushrooms: Lower the heat slightly to medium. Add the butter and the sliced mushrooms to the skillet. Cook for 8–10 minutes until they are beautifully browned and tender.
  4. Add Aromatics: Push the mushrooms to one side and add the diced shallots. Cook for 3 minutes until softened. Stir in the minced garlic and thyme leaves, cooking for 1 minute until fragrant. Season lightly with salt and pepper.
  5. Deglaze and Reduce Wine: Pour the dry white wine into the skillet. Bring to a rapid simmer, scraping up all the browned bits (the 'fond') from the bottom of the pan. Allow the wine to boil vigorously and reduce by half (about 3–4 minutes).
  6. Add Stock: Whisk in the chicken stock and the Dijon mustard. Bring the sauce back to a simmer.
  7. Simmer Chicken: Return the seared chicken and any accumulated juices to the pan. Reduce the heat to low, cover partially, and let simmer gently for 15–20 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C).
  8. Finish Sauce: Remove the chicken and set aside. Turn the heat up slightly. Stir the double cream into the sauce. Simmer gently for 2–3 minutes until the sauce has thickened slightly. Taste and adjust seasoning (salt and pepper).
  9. Serve: Return the chicken to the sauce for 1 minute to reheat. Garnish generously with fresh chopped parsley before serving.