---
title: Chicken with Creamy Mushroom Sauce
author: NYT Cooking
servings: 4
prep_time: 15m
cook_time: 45m
tags:
  - dinner
  - chicken
  - mushrooms
  - french
source: NYT Cooking
---

Preheat oven to 325°F (165°C).

In a #medium skillet{}, heat @olive oil{1%tbsp} and @unsalted butter{1%tbsp} over medium heat. When bubbling, add sliced mixed @mushrooms (cremini, chanterelle, or shiitake){3%cups} and @fresh thyme sprigs{4}.

Cook mushrooms, stirring occasionally, until softened and browned on the edges, about ~sauté{10%to 15%minutes}. Discard thyme stems, season with @salt{} and @pepper{}, and set mushrooms aside.

In a #large oven-safe sauté pan{}, heat remaining @olive oil{1%tbsp} and @butter{1%tbsp} over medium-high heat. Season @chicken thighs{4} and @chicken drumsticks{4} generously with salt and black pepper.

Add chicken skin-side down and sear until deeply browned on all sides, about ~sear{10%minutes}.

Pour in @chicken broth{1/2%cup} and bring to a boil. Cover pan with lid or foil, transfer to oven, and braise until tender, about ~bake{30%minutes}.

Transfer cooked chicken to a warm plate and pour pan juices into a heatproof cup.

Return pan to stove over medium heat and melt remaining @butter{2%tbsp}. Add finely diced @onion{1/4%cup} and sauté until translucent, ~{3%minutes}.

Add @Riesling or dry white wine{1/3%cup} and bring to a boil, scraping up browned bits, until reduced by half. Add 1/2 cup reserved braising juices and reduce by half again, about ~simmer{4%minutes}.

Stir in @heavy cream{1/4%cup} and simmer for ~{3%minutes}. Return chicken and sautéed mushrooms to pan, spooning sauce over chicken for ~{2%minutes}. Serve hot with crusty bread or egg noodles.\n