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Roasted Chicken in a Wine and Butter Sauce


  • 8 bone-in, skin-on chicken thighs
  • 3 Tablespoons butter, divided
  • 3 cloves garlic, minced
  • 8 ounces mushrooms of your choice, chopped
  • 1/2 cup chicken broth
  • 1/2 cup white wine
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup heavy cream
  • 1/4 cup parmesan cheese, freshly grated
  • 1 Tablespoon Dijon mustard
  • salt and pepper


  1. Preheat the oven to 400 degrees F.
  2. Rinse the chicken and place it on a baking sheet lined with paper towels. Pat dry and season generously with salt and pepper.
  3. Turn the stove on high and let a large (12″) cast iron skillet heat up until you can only hold your hand over it for a few seconds, but not smoking.
  4. Melt 2 Tablespoons butter and carefully add the chicken skin side down to the pan. You may have to do this in 2 batches depending on the size of your pan.
  5. Cook the chicken until is nice and brown 4-5 minutes. Flip and do the other side.
  6. Take the chicken out and keep warm on a plate.
  7. Melt remaining butter in the pan and add the mushrooms until they have released all their liquid – approx. 5 min. Add the garlic and cook 1 min more. Season with salt and pepper.
  8. Stir in the broth, wine and spices, taste for seasonings and add salt and pepper if needed.
  9. Return the chicken to the pan and place it in the oven until it is cooked through or reaches an internal temp of 165 – approx. 25-30 min.
  10. Once the chicken is cooked through, place it on a large serving platter or dish.
  11. Put the cast iron skillet over medium heat and add the cream, parm cheese and mustard. Bring it to a slow boil and reduce to a simmer. Cook until thickened, reduced and glossy.
  12. Pour over chicken and serve.

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