Equipment
Ingredients
Chicken & Seasoning
- 800 g bone-in skin-on chicken thighs, patted dry
- 6 g kosher salt
- 2 g black pepper, freshly ground
Aromatics & Fat
- 15 ml olive oil
- 30 g unsalted butter
- 250 g shiitake mushrooms, stems removed, caps thickly sliced
- 100 g shallots, finely chopped
- 10 g garlic, minced
Sauce Base
- 15 g all-purpose flour
- 30 g tomato paste
- 120 ml dry white wine
- 250 ml chicken stock, warm
Finishing Herbs
- 5 g fresh tarragon, chopped
- 5 g fresh parsley, chopped
Nutrition (per serving)
Method
Thoroughly pat the chicken thighs dry with paper towels to ensure optimal browning. Season evenly on all sides with kosher salt and freshly ground black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear undisturbed until the skin is deep golden brown and releases easily from the pan, about 8 minutes. Flip and sear the other side for 3 minutes. Remove the chicken to a plate and leave the rendered fat in the pan.
Lower the heat to medium. Add the unsalted butter to the remaining chicken fat. Once melted, add the sliced shiitake mushrooms and saute until they have released their moisture and begin to brown, about 6 minutes.
Add the chopped shallots to the mushrooms and cook until softened and translucent, about 3 minutes. Stir in the minced garlic and tomato paste, cooking for 1 additional minute until highly fragrant and the tomato paste deepens in color.
Sprinkle the all-purpose flour evenly over the mushroom mixture. Stir constantly to coat the vegetables and cook the raw flour taste out, about 1 to 2 minutes.
Pour in the dry white wine to deglaze the pan. Scrape up any browned bits stuck to the bottom with a wooden spoon. Allow the wine to simmer and reduce by half, which will take about 3 minutes.
Pour in the warm chicken stock, stirring well to combine with the mushroom base. Bring the liquid to a gentle simmer.
Return the chicken thighs and any resting juices to the pan, ensuring the crispy skin remains above the liquid level. Cover partially and braise over medium-low heat until the chicken is completely tender and reaches an internal temperature of 74°C/165°F, about 25 to 30 minutes.
Remove from heat. Skim any excess fat from the surface of the sauce if necessary. Stir in the freshly chopped tarragon and parsley just before serving.
Chef's Notes
- Patting the chicken dry is crucial. Moisture creates steam, which prevents the Maillard reaction needed for a deep, flavorful sear.
- Tarragon has a distinct anise-like flavor that is classic in French cuisine. If you are sensitive to it, you can reduce the amount or substitute with fresh thyme.
- The fond (browned bits) left in the pan after searing the chicken is liquid gold. Do not wipe it out; the wine will dissolve it and build the foundation of your sauce.
- While button mushrooms are traditional, shiitake mushrooms elevate this dish by adding a deeply savory, umami-rich dimension that pairs beautifully with the wine.
Storage
Refrigerator: 3 days — Store in an airtight container. The flavors will deepen overnight.
Freezer: 1 month — Sauce may separate slightly upon thawing. Reheat gently and whisk to emulsify.
Reheating: Reheat gently in a covered saucepan over medium-low heat until thoroughly warmed.
