A French chicken dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 45 min

Organic sourcing

Onions and mushrooms are worth sourcing organic as they can absorb pesticides. Chicken's organic value varies; skin-on cuts benefit from no added hormones or antibiotics.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 200 g cremini mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 tsp dried thyme
• to taste salt
• to taste freshly ground black pepper
• 2 tbsp fresh parsley, chopped

Method

1. Season the chicken thighs with salt and pepper on both sides.
2. In a large pan, heat the olive oil and 1 tbsp of butter over medium heat.
3. Add the chicken thighs, skin-side down, and cook until golden brown and crispy, about 6-7 minutes.
4. Flip the chicken and cook for another 5 minutes; remove and set aside.
5. In the same pan, add the remaining butter. Sauté the onion until translucent.
6. Add the garlic and mushrooms, cooking until they are soft and browned.
7. Pour in the white wine, stirring to deglaze the pan and reduce the liquid slightly.
8. Stir in the heavy cream and thyme, bringing the sauce to a gentle simmer.
9. Return the chicken to the pan, spooning the sauce over the thighs to coat.
10. Simmer on low heat until the chicken is cooked through and the sauce thickens slightly, about 10 minutes.
11. Garnish with chopped parsley before serving.

Notes

• Bone-in chicken retains moisture better during cooking.
• For a non-alcoholic version, replace wine with chicken stock.
• Serve with roasted vegetables for a complete meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.