Chicken Thighs with Mushrooms and Shallots

Chicken Thighs with Mushrooms and Shallots



  • 1-1/2 tsp salt
  • 3/4 tsp freshly ground black pepper
  • 4 Tbsp clarified butter, divided
  • 8-10 oz mushrooms, ends trimmed, with stem intact
  • 1 cup sliced shallots
  • 1 cup peeled pearl onions, cut in half
  • 4 cloves garlic, smashed
  • Olive oil, about two Tbsps
  • 8 bone-in and skin-on chicken thighs
  • 1/2 cup chicken stock, warmed

Preheat oven to 350° F.

Salt and pepper the chicken well.

Heat a large oven-safe pan or skillet over medium-high heat until warm. Add 3 Tbsp clarified butter to the pan and stir to combine. Add mushrooms and cook 4-6 minutes covered. Remove and set aside.

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

Increase the heat a bit and add another glug of olive oil to the pan. Sear the chicken until brown, about 3 minutes a side, making sure not to flip until browned. Remove the chicken from the pan and set aside.

Pour out the excess oil from the pan, leaving the delicious crispy bits.  Place the mushrooms on the bottom, then the onions, then return the chicken to the pan and pour the chicken stock over.

Place the pan in the oven and bake covered for 30-40 minutes. Remove the lid for the last 10 minutes to brown. Remove from the oven and serve.



6 thoughts on “Chicken Thighs with Mushrooms and Shallots

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

  2. Your nice big photos are amazing.

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

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

  5. I have made these a few times. It’s always good, but seems to retain more liquid than your photograph. Any thoughts or tips?

    1. well the liquid is always so nice and makes it juicy . You can cook covered for less time or use a little less chicken broth or reduce more at the end on the stove top.
      you can always take chicken out at end and then reduce the sauce on the stove uncovered. I personally think more sauce is always nice

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close