poultry essentials: thighs in a kickin’ sauce

How To Make poultry essentials: thighs in a kickin’ sauce

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  Step 1
  PREP/PREPARE
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  Step 2
  You will need a good, heavy-bottomed, ovenproof skillet to make this recipe.
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  Step 3
  I am using brown button mushrooms because that is what I had on hand; however, have fun with it, and choose mushrooms that make you happy.
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  Step 4
  Although this is an optional step, I like to brine the thighs before cooking them. If you choose to do it, dissolve about 2 tablespoons of kosher salt in about a quart of water and let them soak for about 4 hours. Remove, rinse, pat dry, and cook. FYI: Keep them cold in the fridge while brining.
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  Step 5
  Dry Sherry If you don’t have any on hand, there are plenty of viable subs. The most similar will be other fortified wines like dry vermouth (not sweet), or Madeira—you can use equal amounts of these in place of dry sherry. You can also use hard apple cider or dry white wine, also in equal amounts, and while they won’t bring quite the same depth of flavor, they’ll add sufficient acid and fruity-enhancing notes to your dish. A good non-alcoholic sub would be unfiltered apple cider.
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  Step 6
  Gather your ingredients (mise en place).
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  Step 7
  Place a rack in the lower position and preheat the oven to 375f/190c.
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  Step 8
  Sprinkle the skin side of the chicken with a bit of salt and pepper.
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  Step 9
  Add the oil to an ovenproof skillet over medium heat. When it begins to shimmer, add the chicken, skin-side down. Allow to sit in the skillet without moving until the skin crisps, about 3 – 5 minutes. I like to add an optional tablespoon of butter just to give it a bit more flavor.
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  Step 10
  Flip, and cook for an additional 2 - 3 minutes.
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  Step 11
  Remove the chicken from the pan, and reserve.
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  Step 12
  Do not clean out the pan.
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  Step 13
  Add the mushrooms.
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  Step 14
  Cook, stirring occasionally, until they soften and begin to brown, about 5 – 7 minutes.
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  Step 15
  Turn the heat down to medium-low, add the garlic, and cook until fragrant, about 60 seconds.
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  Step 16
  Add the sherry and scrape the bottom of the pan with a wooden spoon to dissolve any brown bits (fonds).
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  Step 17
  Add the flour and dry spices, then stir to combine with the mushrooms.
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  Step 18
  Add the chicken stock, then stir to combine.
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  Step 19
  Add the sour cream, heavy cream, and cream cheese, then stir while gently bringing the skillet up to a simmer.
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  Step 20
  Add the cubes of butter and stir to combine into the sauce.
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  Step 21
  While you are stirring, give it a taste for proper seasoning. I usually add a bit of salt and white pepper.
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  Step 22
  Nestle the chicken thighs into the sauce.
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  Step 23
  Place into the preheated oven and bake until the chicken thighs are fully cooked, and the juices run clear, about 18 - 22 minutes.
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  Step 24
  A fully cooked chicken thigh will have an internal temperature of 165 degrees F (75 degrees C).
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  Step 25
  PLATE/PRESENT
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  Step 26
  Serve while nice and hot, with some smashed taters or rice. Enjoy.
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  Step 27
  Keep the faith, and keep cooking.
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