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Oven Baked Rosemary Chicken Thighs with Mushrooms in Wine Sauce

How to Make Oven-Baked Rosemary Chicken Thighs with Mushrooms in Wine Sauce for Launch

Have you made a meal for the family today? If not, you should try the recipe that I will share here, which is making an Oven Baked Rosemary Chicken Thighs with Mushroom in Wine Sauce. This dish is guaranteed to make your family happy and tasteful when eating.
To make it is very easy to add with ingredients that you can find around.

Here's how to make an Oven Baked Rosemary Chicken Thighs with Mushrooms in Wine Sauce
  • Chicken Thighs:
  1. 2 tablespoons olive oil
  2. 1.5 lb. chicken thighs skin-on bone-in, about 5-6 pieces
  3. Salt and pepper
  4. Italian Seasoning
  5. Mushrooms:
  6. 2 tbsp butter
  7. 8 oz mushrooms (sliced)
  8. 3 cloves garlic (minced)
  • For the wine sauce/gravy:
  1. 1 tbsp butter
  2. 1 tbsp flour
  3. 1/2 cup sodium free chicken broth adjust salt if not sodium free
  4. 1/4 cup dry white wine
  5. 2 tablespoons rosemary fresh leaves minced + rosemary sprigs for flavor
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon black pepper
Preheat the oven to 400 degrees.
  1. CHICKEN THIGHS: Season chicken thighs with salt, pepper and Italian seasoning. Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Once the skillet is hot, place chicken thighs in the skillet skin down and cook for 4 to 5 minutes on each side, until golden brown on both sides, turning once between cooking, about 8-10 minutes total. Remove chicken from pan and set aside. Chicken will be golden brown but not cooked through.
  2. MUSHROOMS and GARLIC: Add butter and sliced mushrooms to the pan and sauté for 3-4 minutes until cooked. Add minced garlic and cook for additional 1-2 minutes.
  3. MAKING SAUCE/GRAVY: Reduce heat to medium and add 1 more tablespoon butter. Once melted, move mushrooms to one side and whisk in 1 tablespoon flour into the melted butter. Now add wine slowly to the hot pan, increasing heat from medium-high to high for a few minutes. Add the chicken stock  and minced rosemary and let everything cook for about 5 minutes. Add salt and pepper and taste the sauce. If needed, add more salt at this point.
  4. ADDING CHICKEN BACK: Return chicken thighs back to the pan and add fresh rosemary sprigs (not minced, but sprigs) on top of the chicken for flavor. Place the skillet in the oven and bake for 35 minutes at 400 degrees.
Here I also provide nutrition fact so that you can see the number of calories you need from these dishes.

Calories: 367kcal | Carbohydrates: 3g | Protein: 20g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 126mg | Sodium: 412mg | Potassium: 372mg | Vitamin A: 5.7% | Vitamin C: 2% | Calcium: 2% | Iron: 6.7%

The aroma of grape sauce plus sauteed mushrooms and rosemary can create a distinctive aroma in the kitchen when you cook it. And when it is served, it will increase the pleasure of pleasure when you eat it with your family. You can serve this dish while warm or hot.

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