Mushroom Gravy for Chicken

A creamy and delicious mushroom gravy for chicken. Roast your chicken thighs in the oven and serve them with this amazing mushroom gravy.

CHICKEN WITH MUSHROOM GRAVY

You can always make me happy with any chicken dish, but this chicken with mushroom gravy was particularly delicious.

Tender chicken thighs with crispy skin covered with a delicious and creamy mushroom gravy with garlic and Parmesan. It can hardly get any better!

Even the children, despite the fact that they don't eat mushrooms at all, loved the creamy mushroom gravy. They removed any bit of mushroom from their plates and literally licked the plates clean afterward.

I wasn't even so upset that they left the mushrooms behind (more for me), what I did regret was not making more gravy in the first place. I will definitely do that next time.

 

HOW TO ROAST CHICKEN THIGHS?

We eat a lot of chicken thighs and this is a very simple and quick method for roasting chicken thighs. The thighs can be served as they are (with roasted potatoes and salad, for instance) or they can be integrated in lots of other recipes like this chicken with mushroom gravy recipe.

I found this recipe for roasted chicken thighs online at both Epicurious and Bon Appetit. It is fool proof, it has always worked perfectly.

 

• Preheat the oven to 240 degrees Celsius/ 475 degrees Fahrenheit. Make sure it is really hot before you put the chicken thighs inside.
• Fry the chicken thighs in a hot cast iron pan or another thick-bottomed pan. Fry them skin side down for about 2 minutes at high temperature without moving the chicken. Reduce the heat to medium, move the chicken around the pan a little bit and continue frying skin side down for about 10 minutes or until the skin is really nice and golden.
• Move the chicken around from time to time and reduce the heat if you notice that the skin takes too much color.
• Transfer the pan with the chicken to the oven and continue cooking for about 10-12 minutes. If using a pan that is not suitable for the oven, transfer the chicken parts to an oven-proof dish.
• Flip the chicken in the dish and cook for further 5 minutes or until the skin is crispy and golden brown and the meat is cooked through.
• Check if the meat is cooked through by piercing it with a skewer in the thickest part of the thigh, the juices should run clear. If the juices are still pink, allow the chicken a few more minutes in the oven.

 

HOW TO MAKE MUSHROOM GRAVY FOR CHICKEN?

• I like to use the same skillet I used for cooking the chicken, thus keeping those delicious pan juices as well.
• However, keep in mind that the skillet is extremely hot now, so handle it with caution. Alternatively, use a clean non-stick pan.
• If using the same skillet, remove the roasted chicken thighs and keep them warm while you cook the creamy mushroom gravy for the chicken.

 

1. Add one tablespoon butter to the hot skillet. If using a clean pan, you can add an extra tablespoon butter.
2. Cook the sliced onion, sliced mushrooms and grated or crushed garlic for about 5-6 minutes or until deeply golden brown. Stir occasionally. Season with salt, pepper, thyme and chili flakes, if using.
3. Add the flour and stir well to evenly coat the mushrooms, stir for about 1 minute.
4. Slowly add the milk, the cream and the chicken stock, while whisking all the time to avoid the formation of clumps.
5.  Simmer gently for about 2 minutes while stirring constantly.
6. Add the freshly grated Parmesan and stir well for another minute until slightly thickened. If the sauce is too thick add a little more milk, cream or chicken stock and stir well.

 

HOW TO SERVE CHICKEN WITH MUSHROOM GRAVY?

Place the roasted chicken thighs in the skillet and nestle them nicely in the mushroom gravy.

The chicken with mushroom gravy should be served immediately, otherwise the sauce might thicken too much.

However, if you would like to reheat the sauce, add some more milk or chicken stock and stir well. Reheat the chicken thighs in the oven, then add them to the sauce.

We served the chicken with mushroom gravy with rice, but you could also have it with noodles, couscous, potatoes or bread.

A nice green salad with vinaigrette dressing or steamed, cooked or roasted broccoli or green beans would make things complete.

I used 6 chicken thighs for this dish, they were enough for 2 adults and 2 children. You can add two extra chicken thighs to the recipe, if you wish.

MORE MUSHROOM GRAVIES?

Jägerschnitzel - German Schnitzel with Mushrooms

Best Mushroom Stew

Best Sauteed Mushrooms for Steak

Polish Meatballs with Mushroom Gravy

Mushroom Toast with Poached Eggs

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Mushroom Gravy for Chicken

A creamy and delicious mushroom gravy for chicken. Roast your chicken thighs in the oven and serve them with this amazing mushrooms gravy.

5 from 2 votes

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Course: Poultry

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 843kcal

Author: Adina

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Ingredients 

• ▢ Roasted chicken thighs:
• ▢ 6 chicken thighs skin-on, bone-in
• ▢ 1 tablespoon olive oil
• ▢ some sweet or hot paprika powder
• ▢ fine sea salt and black pepper
• ▢ Mushroom sauce:
• ▢ 1 tablespoon butter add 1 tablespoon if using a clean pan for making the sauce
• ▢ 1 medium onion
• ▢ 250 g - 300 g/ 8.8 – 10.5 oz cremini mushrooms
• ▢ 4 garlic cloves
• ▢ ½ teaspoon dried thyme
• ▢ pinch of chili flakes optional
• ▢ 2 tablespoons all-purpose flour
• ▢ 250 ml/ 8.5 oz/ ½ cup milk
• ▢ 250 ml/ 8.5 oz/ ½ cup heavy cream
• ▢ 250 ml/ 8.5 oz/ ½ cup chicken stock
• ▢ 50 g/ 1.8 oz/ ⅓ cup freshly grated Parmesan
• ▢ fine sea salt and pepper
• ▢ some chopped parsley

Instructions

Roasted chicken thighs:

• Preheat the oven to 240 degrees Celsius/ 475 degrees Fahrenheit.
• Heat a cast-iron pan. Fry the chicken thighs skin side down for about 2 minutes at high temperature without moving the chicken. Reduce the heat to medium, move the chicken in the pan a little, and continue frying skin side down for about 10 minutes or until the skin is golden.
• Move the chicken around from time to time and reduce the heat if you notice that the skin takes too much color.
• Transfer the skillet to the oven and continue cooking for about 10-12 minutes.
• Flip the chicken and cook for further 5 minutes or until the skin is crispy and golden brown and the meat is cooked through.
• Check if the meat is cooked through by piercing it with a skewer in the thickest part of the thigh, the juices should run clear. If the juices are still pink, allow the chicken a few more minutes in the oven.

Mushroom sauce:

• Halve the onion and slice the halves thinly. Clean the mushrooms and slice them thinly as well. Crush or grate the garlic.
• If using the same skillet to cook the sauce, transfer the chicken to another dish and keep it warm. Caution: the skillet is very hot, handle it with care.
• If using a clean non-stick pan or skillet, heat it up and melt the additional butter.
• Cook the onions, mushrooms, and garlic for about 5 minutes or until nicely golden. Season with salt, pepper, dried thyme, and crushed chili flakes, if using.
• Sprinkle the flour all over the mushrooms and stir well for about 1 minute, the mushrooms should be coated in flour.
• Slowly start adding the milk, cream, and chicken stock while whisking all the time to avoid the formation of clumps. Season the sauce with salt and pepper.
• Simmer the mushrooms sauce on low heat for about 2 minutes while stirring constantly.
• Add the freshly grated Parmesan and stir for another minute or until the sauce thickens slightly.
• If the sauce is too thick, stir in a little more milk or chicken stock to achieve the desired consistency.
• Nestle the chicken thighs into the sauce, sprinkle the dish with some chopped parsley, and serve immediately as suggested above.
  

Nutrition

Serving: 1g | Calories: 843kcal | Carbohydrates: 19g | Protein: 57g | Fat: 62g | Saturated Fat: 28g | Polyunsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 346mg | Sodium: 1260mg | Fiber: 2g | Sugar: 5g

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