Italian · intermediate
Piedmontese Garlic And Wild Mushroom Braised Chicken
Tender chicken thighs simmered in an aromatic garlic, wild mushroom, and sage pan gravy.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season chicken thighs generously with sea salt and black pepper on all sides.
- 02
Heat olive oil in a heavy skillet over medium-high heat and sear chicken skin-side down for 6 minutes until deep golden, then flip and sear for 3 minutes before removing to a plate.
- 03
In the same skillet, add sliced mushrooms and cook for 5 minutes until browned and moisture evaporates.
- 04
Stir in minced garlic and chopped sage, sautéing for 1 minute until fragrant.
- 05
Pour in chicken stock and lemon juice, scraping up browned bits from the pan bottom, then return chicken thighs and bring liquid to a gentle simmer.
- 06
Cover pan and braise on low heat for 20 minutes until chicken reaches an internal temperature of 74 degrees Celsius, then swirl in butter before serving warm.
A LITTLE KITCHEN KNOW-HOW
Pan Deglazing
Releasing caramelized proteins and sugars from the skillet base using fresh acidic liquid to form a flavorful pan gravy.
Notes from the kitchen
- Allow the mushrooms to sit undisturbed for the first 2 minutes in the pan so they develop a rich brown crust.
- Always check internal temperature at the thickest part of the chicken thigh away from the bone.
- Original home-cooking adaptation inspired by Italian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
