Roasted Chicken Thighs in Creamy Mushroom Sauce

chicken and mushroomI actually picked this recipe up over years of watching my mom make an amazing creamy mushroom sauce with sour cream. Now you should know that my mom is Russian and I was actually born there,  so a love of sour cream is really part of my genetic make up. I could (and sometimes do) eat sour cream straight from the container and when I was a kid my mom used to make us sandwiches that were just rye bread and sour cream sprinkled with some sugar. Sounds weird… tastes amazing! chicken and mushroom2I also happen to be a huge fan of mushrooms, so the combination of mushrooms and sour cream has always been pretty magical to me. I love making this sauce because it reminds me of sitting at the dining room table at our house on Purnell St. in Canada and watching my mom make dinner while yelling at my brothers to stop snacking because it will ruin their appetite.  I’ve been a bit homesick for my mom and her cooking lately so I had to pull this recipe out of the bag.

This could potentially be a one pot or crock pot recipe but there is a lot of value in taking the extra steps and roasting the chicken and the mushrooms separately.  Sautéed mushrooms are absolutely delicious but in order to get a great caramelized texture and flavor you need to make sure that you don’t crowd the pan. In this recipe I use a lot of mushrooms so sautéing 3-4 batches just takes to long. Roasting them with a little bit of olive oil achieves the same caramelization and maintains a great texture in a fraction of the time. As for chicken — a great juicy roast with crispy skin is a no-brainer.

Roasted Chicken Thighs inCreamy Mushroom Sauce
Prep time
Cook time
Total time
Serves: 4
  • 6 chicken thighs, bone in with skin on
  • 1 pound of mushrooms, roughly chopped
  • 1 small onion (or 4 shallots), finely chopped
  • 8 cloves of garlic, finely chopped
  • 2 cups of chicken stock
  • 2 cups of sour cream
  • 1 tablespoon of paprika
  • 1 teaspoon of dry oregano
  • 2 sprigs of thyme
  • salt and pepper to taste
  • olive oil
  • parsley for garnish
  1. Preheat oven to 375 degrees.
  2. Lightly oil a large baking sheet. Lay the chicken thighs out on the baking sheet with the skin side up and sprinkle with salt and pepper. Allow them to sit on the counter for 10 minutes while the oven pre-heats. Bake for 25 minutes until the skin is crispy.*
  3. Lightly oil another cookie sheet and spread out the mushrooms in a single layer. Roast the mushrooms in the oven for 15 minutes.
  4. In a large pot or dutch oven, sauté the onion in a bit of oil over medium heat for 3 minutes. Add a generous pinch of salt and the garlic and sauté for 2 more minutes. Add the roasted mushrooms, paprika, oregano, thyme and some black pepper.
  5. Stir, add the chicken stock and continue to cook for 3 minutes.
  6. Put the sour cream into a medium sized bowl and add about 1 cup of the warm cooking liquid from the pot. Stir the mixture of sour cream and cooking liquid thoroughly until there are no lumps. Add the sour cream mixture into the pot and stir well to incorporate. Taste for seasoning and add more salt if needed.
  7. Place the chicken, skin side up, into the pot. Make sure that the skin is not submerged in the liquid so that it stays crispy. Cook for 10 more minutes.
  8. Serve with rice or mashed potatoes and garnish with parsley
After 20 minutes you can put your broiler on for 5 minutes to get extra crispy and delicious skin.



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