Chicken and Mushrooms in Lemony Cream Sauce
June might not seem like the time to be pulling out your Dutch oven to cook dinner, but this recipe is lighter than it might seem and nothing works quite so well for this semi-braise recipe than a nice heavy Dutch oven. I used all bone-in, skin-on chicken thighs here but you can use any parts you want, bones in or not, skin on or not. The simple sauce is easy to throw together and rice is the perfect accompaniment because it helps soak up that yummy goodness. The key to this dish is finishing it in the oven without a lid so that the skin stays crispy while the chicken finishes cooking.
- 2 tablespoons extra virgin olive oil
- 6 bone in, skin on chicken thighs
- Salt and pepper
- 1 stalk celery, diced small
- 1 small onion, diced small
- 2 portobella mushroom caps, gills removed, chopped
- 3 garlic cloves, minced
- ½ cup limoncello (or white wine)
- 1 cup heavy cream
- 1 cup chicken stock
- Chopped parsley, for garnish
- Heat the oil over medium high in a Dutch oven. Season chicken thighs with salt and pepper and working batches so as not to crowd the pan, cook, skin side down, until nicely browned. Turn and brown on second side. Repeat with remaining pieces of chicken. Remove chicken to a platter.
- Add celery, onion, and mushrooms to the pan and cook, stirring frequently, until the onion is translucent, about 5 minutes. Add garlic and cook for 30 seconds, then deglaze the pan with the limoncello. Stir until it's mostly evaporated, then add the cream and stock.
- Bring to a boil, then nestle the chicken pieces in the liquid, skin side up, and place the uncovered Dutch oven in a 375 degree oven. Finish cooking the chicken all the way through, about 30 minutes.
- Garnish with chopped parsley and serve over white rice.