Seared Chicken Thighs with Mushroom Cream Sauce
Chicken thighs seared until the skin is golden, then finished in a mustard cream sauce built on the pan fond with tender champignons. Served over riz for a comforting one-pan dinner.
- Total
- 45 min
- Prep 10 · Cook 30 · Rest 5
- Serves
- 1
- Difficulty
- Medium
You'll practice: Searing · Deglazing
- Savory
- Stovetop
- Oven
Instructions
-
Pat the cuisses de poulet dry with paper towels. Season both sides with 0.25 tsp salt and 0.125 tsp black pepper. Let them sit at room temperature while you prepare the other ingredients.
~5 min
Salting early seasons the meat and draws out moisture, which later helps the skin dry and sear to a crisp golden brown.
-
While the chicken rests, rinse the riz under cold water until the water runs clear. Combine the riz, 150 ml water, and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.
~15 min
Rinsing removes excess surface starch so the rice cooks up fluffy and separate instead of gluey.
-
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place the cuisses de poulet skin-side down and sear undisturbed for 6 to 7 minutes until the skin is deep golden and releases easily. Flip and cook 5 to 6 minutes more until the chicken reaches 74°C/165°F. Transfer to a plate and rest.
~13 min
Searing skin-side down in a hot pan triggers Maillard browning, creating deep flavor and a crisp texture.
Searing Pat the chicken very dry and lay it skin-side down in a hot pan; don't move it until the skin releases easily and is deep golden, about 6-7 minutes.
-
While step 3 rests
While the chicken rests, slice the champignons into 0.5 cm pieces. Add them to the same skillet over medium-high heat. Cook 5 to 6 minutes, stirring occasionally, until they release their moisture and turn golden brown.
~6 min
Cooking mushrooms until their moisture evaporates and they brown concentrates their flavor and prevents a watery sauce.
-
Reduce heat to medium. Stir 1 tbsp moutarde into the champignons and cook 30 seconds. Pour in 100 ml crème and scrape up the browned bits from the pan bottom. Simmer 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon. Season with the remaining 0.25 tsp salt and 0.125 tsp black pepper.
~4 min
Deglazing with cream dissolves the browned fond into the sauce, adding rich flavor and body.
Deglazing Pour the cream into the hot pan and immediately scrape the browned bits with a wooden spoon, loosening all the fond before it burns.
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Return the cuisses de poulet to the skillet, nestling them into the sauce. Simmer 2 minutes to warm through and let the flavors meld. Serve the chicken and mushroom cream sauce over the riz.
~2 min