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–+ servings
A plate of tender chicken thighs braised with mushrooms, carrots, and herbs in a rich sauce.

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

Discover a beloved chicken recipe perfect for weeknight dinners and family meals. Learn make-ahead tips to save time in the kitchen without sacrificing flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Simmering Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Aromatics
  • 6-8 large bone-in chicken thighs about 3 pounds total
  • to taste Kosher salt
  • to taste Freshly ground black pepper
  • 3/4 cup dried wild mushrooms about 1 ounce
  • 1/2 cup pancetta or bacon 1/2-inch 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
Liquids and Seasonings
  • 3 cups dry, fruity red wine such as Zinfandel or Burgundy
  • 1 cup low-sodium chicken broth
  • 2 bay leaves
  • 4 sprigs fresh thyme
Garnish
  • 6-8 sprigs fresh parsley for garnish

Equipment

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

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 large skillet or Dutch oven over medium heat. Cook until browned, 5 to 7 minutes. Add the onions and cook for another minute until they 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 to medium-high, add the chicken skin-side down in a single layer (in batches if needed), 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 excess fat.
  3. Add the carrots, garlic, tomato paste, wine, chicken broth, bay leaves, and thyme. Lower the heat so the liquid just simmers. Cover and cook until the 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 into the pot, removing any grit. 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, return the chicken pieces to 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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