Chicken thighs are pan-fried, then baked in a creamy mushroom and wine sauce flavoured with lemon and capers.
The sauce takes a bit of time and effort but well worth the wait, I left the capers and added extra mushrooms but still delicious. I served with green beans and sauté potatoes worked perfectly together. Will definitely be making this again. - 16 Dec 2017
First off I have to say that the prep and cooking time are right on with this one. Don't pick this recipe if you are in a hurry for dinner. That being said it was worth the wait. I used 1 tablespoon each of fresh herbs as opposed to the dried and think this was a wise choice. I used onion powder in place of onions because my husband won't eat onions and left out the capers because I didn't have any. After reducing the broth it concentrated the sodium so next time I think I would choose a low sodium broth/stock. A few other reviewers mentioned the sauce not thickening up after simmering. Since the chicken is coated and browned in corn starch, which is a thickener, I thought that may help thicken the sauce in the oven. But I went ahead and took a little extra chicken broth and corn starch and thickened the sauce just a tad before covering the chicken. I'm glad I did. It was the perfect consistency when removing from the oven. The sauce is so yummy I kept taste testing while it was simmering The thighs were nice and tender but I may consider using BLSL breasts next time. We think this recipe is restaurant quality and definitely a keeper! - 07 May 2012 (Review from Allrecipes US | Canada)
Very tasty. Dredging the chicken in cornstarch is a great idea. I've always used flour in the past but the cornstarch gave it a crispy lightness that is very appealing. - 22 Dec 2010 (Review from Allrecipes US | Canada)