I use bone-in skin-on thighs and remove the bones. You may be able to get your butcher to do that for you as I have never found them already done like this. You can certainly leave the bones in but the cooking times will need to be increased.
After seasoning the thighs with salt and pepper, I brown the thighs in a little oil. Remove the thighs, drain most of the oil, and saute the mushrooms, adding the shallots, then the garlic. Deglaze the pan with dry sherry and stock. Add the thighs back into the pan leaving he skin side above the liquid so they stay crisp. Finish uncovered in the oven.
Ingredients:
- About 1 1/4 pounds (3-4 bone in thighs), bones removed, skin on
- Kosher salt and black pepper
- Olive oil
- 3-4 ounces white mushrooms, cut into quarters depending on the size
- 1/4 cup chopped shallots
- 2 tbsp thin sliced garlic
- 1/4 cup dry sherry
- 1 cup low sodium chicken stock
- 1/4 cup sour cream
- 1/4 cup cream
- Chopped parsley
Directions:
1 – Dry the thighs with paper towels. Season on both sides with salt and pepper.
2 – Heat a 12 inch oven safe skillet over medium heat. Stainless steel works best so you get the best brown bits. Add enough oil to just lightly cover the bottom of the skillet.
3 – When the oil is hot, place the thighs skin side down in the skillet, being careful not to crowd the pan. Do this in batches if the thighs are large. Let them brown thoroughly then turn over and do the same on the other side. Remove to a plate and set aside.
4 – Drain most of the oil and discard. Add a little clean oil then add the mushrooms. Saute them for about 5 minutes. Add the shallots and saute for 3-4 minutes. Season with salt and pepper. Add the sliced garlic and saute for 30 seconds.
5 – Add the dry sherry to the skillet and bring to a simmer, raising the heat a bit. Scrap the bottom of the pan with a wooden spoon to deglaze the pan. Let the sherry reduce by half then add the stock.
6 – Return the browned thighs to the pan skin side up making sure the skin is above the liquid. Place in the oven uncovered and cook for about 30 minutes until the thighs are 165 degrees internally. Remove the pan from the oven.
7 – Remove the thighs and keep warm. Whisk in the the sour cream and cream , add some chopped parsley, and bring to a simmer.
8 – Serve with white rice or noodles and spoon over the some of the sauce and mushrooms. Garnish with more chopped parsley.
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