January 24, 2020

Mushroom Agrodolce Chicken Thighs

Recipe: Eshun Mott

Prep Time: 25 minutes

Total Time: 45 minutes

Braising boneless chicken thighs in just enough liquid gives you tender meat and the perfect amount of sauce. Serve with potatoes or buttered noodles.


  • 1 3⁄4 lbs. boneless, skinless chicken thighs
  • Salt and freshly ground pepper
  • 2 tbsp olive oil
  • 8 oz. (227 g) small cremini mushrooms, halved if large (about 3 cups)
  • 2 tbsp chopped garlic
  • 1⁄4 cup red wine (ideally medium-bodied)
  • 1⁄4 cup balsamic vinegar
  • 1 1⁄2 cups homemade or sodium-free chicken stock
  • 2 sprigs thyme
  • 1 bay leaf
  • 2 tsp grainy mustard
  • 2 tbsp unsalted butter, cut into pieces


Yield: Serves 4

Brown Chicken

  1. Season chicken with salt and pepper. In large skillet or sauté pan on medium-high heat, add 1 tablespoon of oil and swirl.
  2. Working in batches, add chicken and sear for 2 to 3 minutes, turning once, or until lightly golden on both sides. When seared, remove thighs from pan and set aside.

Sauté Additional Ingredients And Braise Chicken

  1. Add remaining oil and mushrooms to pan and sauté for 1 to 2 minutes, or until browned. Add garlic and sauté for 1 more minute.
  2. Add wine and balsamic vinegar, and bring to a boil. Allow to boil for 1 to 2 minutes, or until reduced by a third. Add chicken stock, thyme, bay leaf and reserved chicken thighs in single layer (liquid should come almost up to top of chicken).
  3. Bring liquid to a simmer and cover pan most of the way. Simmer gently for 8 to 10 minutes, turning meat once, or until cooked through. Remove chicken from pan.

Finish Sauce And Serve

  1. Stir mustard into braising liquid, turn heat up to medium-high and simmer for 6 to 8 minutes, or until sauce has reduced and thickened slightly.
  2. Add butter and stir until melted. Taste and adjust seasoning as desired. Return chicken to sauce and serve.

Stacey Brandford


House & Home January 2020