Elizabeth Ries-ipes: Chicken Thighs

Elizabeth gets asked about her favorite recipes a lot.  In fact, a viewer named Kathy asked Elizabeth to share her recipe for making chicken thighs.

Chicken Thighs with Thyme Mushrooms


4-6 bone in, skin on chicken thighs
1 tsp butter
1 tsp coconut oil
8 ounces sliced mushrooms (any kind will work!)
1 tsp fresh thyme
1 tsp Dijon mustard
½ cup heavy cream


Pat chicken thighs dry with a paper towel. Heat a cast iron skillet over medium high heat. Season the chicken liberally with salt and pepper. When skillet is hot, add coconut oil and butter. Add chicken, skin side down and cook until skin is brown and crispy. Flip chicken thighs, turn heat down to medium and cook until internal temperature reaches 165 degrees. Set chicken thighs aside and tent with foil to keep warm (or put in a 200 degree oven).

Add the mushrooms to the pan and saute until slightly browned, about 5 minutes. Season with salt and pepper. Add mustard and thyme, stir to coat mushrooms. Pour heavy cream into pan and turn down the heat to low immediately. Cook until cream is reduced and the mushroom sauce is thick.

Serve chicken thighs with mushrooms on top or on the side.

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