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Close-up of tender chicken thighs braised in a rich sauce with mushrooms, carrots, and whole garlic cloves, a perfect example of why everyone loves these chicken recipes.

Why Everyone Loves This Chicken Recipes (+ Make-Ahead Tips)

This recipe offers a delicious and adaptable chicken dish perfect for busy home cooks. Learn make-ahead tips to simplify weeknight dinners and enjoy flavorful, family-friendly meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 3 minutes
Total Time 1 hour 3 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 6-8 large bone-in chicken thighs about 3 pounds total
  • to taste Kosher salt
  • to taste Freshly ground black pepper
For the Sauce
  • 3/4 cup dried wild mushrooms about 1 ounce
  • 1/2 cup pancetta or bacon, cubed about 4 ounces
  • 1 large red or yellow onion, chopped into 1/2-inch pieces
  • 2 medium carrots, cut into bite-sized pieces
  • 5 large cloves garlic, peeled and gently smashed
  • 2 tablespoons tomato paste
  • 3 cups dry, fruity red wine such as Zinfandel or Burgundy
  • 1 cup low-sodium chicken broth
  • 2 bay leaves
  • 4 sprigs fresh thyme
For Garnish
  • 6-8 sprigs fresh parsley

Equipment

  • 4- to 6-quart skillet or Dutch oven with lid
  • Small bowl
  • paper towels
  • Serving platter
  • Fine sieve or cheesecloth
  • Instant-read thermometer

Method
 

  1. Place the dried mushrooms in a small bowl and pour enough boiling water over to just cover; set aside.
  2. Place the pancetta or bacon in a 4- to 6-quart skillet or Dutch oven over medium heat, and cook until browned, 5 to 7 minutes. Add the onions and cook another minute, until onions begin to soften. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Push the pancetta and onions to one side of the pan. Turn the heat up to medium-high, add the chicken skin-side down in a single layer (in batches, if necessary), and cook until the fat is rendered and the skin is crisp and golden-brown, 6 to 8 minutes. Flip the chicken skin-side up and drain off any excess fat.
  3. Add the carrots, garlic, tomato paste, wine, chicken broth, bay leaves, and thyme. Lower the heat so that the liquid just barely simmers. Cover and cook until chicken is cooked through and an instant-read thermometer reads 165°F, about 20 minutes.
  4. Transfer the chicken pieces to a serving platter. Skim any excess fat off the top of the liquid. Remove the mushrooms from their soaking liquid and add them to the pot. Pour the mushroom liquid through a fine sieve or cheesecloth (to remove any grit) and into the pot. Turn the heat up to high and boil the mixture until the sauce is reduced by a third to a half.
  5. Remove the bay leaves and thyme. A few minutes before serving, put the chicken pieces back into the sauce to reheat. Serve each chicken thigh topped with a ladle of sauce and garnished with chopped parsley leaves or a whole parsley sprig.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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