Chicken Thighs with Mushrooms and Shallots

Chicken Thighs with Mushrooms and Shallots



  • 3 Tbs clarified butter
  • 8-10 oz of mushrooms, end trimmed, with stem intact
  • 1 cup shallots
  • 1 cup pearl onions, cut in half
  • 4 cloves garlic
  • olive oil, if needed
  • 8 chicken thighs, bone-in and skin-on
  • 1/2 cup chicken stock

Preheat oven to 350 F.

Heat your 2 Tbsp clarified butter on medium-high heat in a large pan that goes from stove to oven. Add mushrooms and cook 5-7 minutes covered. Remove and set aside.

In the same pan, add 1 Tbsp clarified butter, along with the shallots and pearl onions, and cook for 3 minutes. If sticking occurs, add a glug of olive oil. Then add garlic and cook for 1 more minute. Remove and set aside.

Increase heat a bit and add another glug of olive oil. Sear the chicken until brown, about 3 minutes a side, making sure not to flip until browned. Remove chicken from pan. Place mushrooms on the bottom, then the onions, then place the chicken back in and pour the chicken stock in. Bake in the oven covered for 30-40 minutes. Remove top for the last 10 minutes to brown. Remove from oven and serve.




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  1. This sounds delicious! I’m going to try it and add olives.

  2. Your nice big photos are amazing.

  3. Larry Bonistalli October 20, 2016 — 8:48 pm

    This looks awesome Teri, gonna try it this wknd!!

  4. Hi, this looks great. When do you add the chicken stock?

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