Baked Chicken with Mushroom and Wine Cream Sauce

This succulent chicken recipe uses riesling to lift a rich cream sauce, while mushrooms add a distinct earthiness. Make it when you have a little more time to spend in the kitchen, and want something special on the table. Your loved ones will thank you.

2 Tbsp. extra-virgin olive oil
4 Tbsp. butter
3 cups mushrooms (any mix, such as cremini, chanterelle, blue foot and shiitake), sliced ¼" thick
3 sprigs thyme
sea salt
black pepper, freshly ground
4 chicken thighs
4 chicken drumsticks
½ cup chicken broth
¼ cup onion, finely diced
⅓ cup riesling wine
¼ cup heavy cream

Preheat oven to 325°F (160°C, Gas Mark 2).

Heat 1 Tbsp. oil and 1 Tbsp. butter in a medium skillet over medium heat. When melted and bubbling, add mushrooms and thyme. Cook, stirring occasionally, until softened and browned on edges, 10-15 minutes. Discard thyme, and season with salt and pepper to taste; set aside.

Heat remaining oil and 1 Tbsp. butter in a large sauté pan over medium-high heat. Season chicken with salt and pepper and add it skin-side down to the hot pan. Brown well on all sides, about 10 minutes. Pour in broth and bring to a boil. Cover and place in oven until very tender, about 30 minutes.

Transfer chicken to a plate, and pour pan juices into a bowl. Return pan to medium heat, and add remaining 2 Tbsp. butter. When it foams, add onion and sauté until translucent. Add riesling and bring to a boil, reducing by half. Add ½ cup of cooking juices, and reduce by half.

Add cream and simmer for 3 minutes. Return chicken to pan, and add mushrooms. Simmer, basting, about 2 minutes. Serve hot.