Creamy Mushroom Chicken Thighs in Cast Iron
Bone-in chicken browned in cast iron, then braised in a rich cream sauce with mushrooms, capers, and tarragon. The sauce builds from sauteed onions and garlic, finished with Dijon mustard and Worcestershire for depth. Roasted until tender and cooked through.
Ingredients
- 4 pieces chicken bone-in skin-on thighs
- ½ cup heavy cream
- ¼ cup mushrooms, sliced
- 1 medium onion, diced
- 2 tablespoon garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon tarragon, chopped
- 1 tablespoon capers
- 1 teaspoon chicken bouillon
- 1 teaspoon Worcestershire sauce
- 2 teaspoon black pepper
- salt(optional)
- ¼ cup water
- 2 tablespoon oil
Instructions
- 1
Preheat oven to 375 degrees
- 2
Season chicken with salt and pepper on both sides
- 3
Heat oil in cast iron skillet and brown chicken on both sides until golden
- 4
Remove chicken and set aside
- 5
In same skillet, sauté diced onion until translucent
- 6
Add garlic and cook until fragrant
- 7
Add mushrooms and cook until softened
- 8
Add capers, Worcestershire sauce, and tarragon
- 9
Remove from heat and stir in cream
- 10
Add mustard and chicken bouillon, season with salt and pepper, mix well
- 11
Return to heat and bring to light simmer
- 12
Place chicken skin side up back into sauce, add water around edges
- 13
Transfer to oven and cook uncovered until chicken is cooked through
Tips
Brown chicken thoroughly to develop flavor before braising
Keep skin side up during roasting to maintain crispness
Light simmer prevents cream from breaking
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop over medium-low heat
Prepare through step 8. Cool and refrigerate sauce and browned chicken separately up to 1 day. Combine and proceed with step 9 before roasting
Hot with side salad and crusty bread to soak sauce
Common Mistakes
Do not skip browning chicken to avoid flat, steamed texture
Do not add cream while heat is high to avoid curdling
Do not cover during roasting to avoid soggy skin