Chicken and Mushrooms in Lemony Cream Sauce
 
Prep time
Cook time
Total time
 
Using limoncello to deglaze the pan in this recipe gives the sauce a faintly sweet and lemony flavor. If desired, add some lemon zest as well to amp up that taste.
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Garnish with chopped parsley and serve over white rice.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2021/06/chicken-and-mushrooms-in-lemony-cream-sauce/