Chicken Thighs with Onion Porcini Jus

My chicken thighs with onion porcini jus was born because I wanted to prepare a sauce to serve with roasted chicken thighs. I had leftover dried porcini mushrooms in the fridge and onions on hand, so I decided to make a jus out of them. In case you’re curious, a jus is a specific type of sauce made from the juices derived from meat. (If I wanted a gravy I would add a tablespoon or two of flour before the wine, broth, juices, and porcinis.) I kept the side dishes simple by preparing a pot of white rice and roasted a bag of frozen brussels sprouts and some leftover frozen broccoli. The white rice was perfect for soaking up all that delicious sauce! When you sit down to eat this, it will be so satisfying, I promise.

This meal is a little more labor-intensive compared to many of the others on this site, so I recommend reading through the preparation instructions before beginning.

For another chicken thigh idea, try my chicken thighs with creamy mustard sauce.

Prep Time 15 minutes

Cook Time 1 hour

Serves 4-6 people

Ingredients

Chicken

4-6 bone-in, skin-on chicken thighs

1/2 tsp each of dried rosemary, dried thyme, and salt

1/4 tsp black pepper

Onion Porcini Jus

2 c chicken stock

1/2 oz dried porcini mushrooms

1 tbsp vegetable oil

1 medium onion, sliced

1/2 tsp minced garlic

1/8 tsp dried thyme

1/4 c dry white wine

Preparation

For the Chicken:

Preheat the oven to 425 F. In a small bowl combine rosemary, thyme, salt, and pepper. Sprinkle seasoning all over both sides of your chicken, rubbing it in with your fingers. Place the chicken skin side up on a foil-lined rimmed baking sheet. Roast 45 minutes, then remove chicken from pan and pour off and reserve the pan juices. Return chicken to the pan and pop it back in the oven for another 10-15 minutes. When the chicken comes out, cover and keep warm.

For the Jus:

While the chicken is roasting, in a medium saucepan, bring chicken stock to a boil then add porcini mushrooms. Remove from heat, cover, and let stand for 15 minutes. Strain through a fine-mesh strainer, reserving broth. Rinse porcini mushrooms, drain well, then chop and set aside.

Then, in the same medium saucepan, heat oil over medium heat. Add onions and cook, stirring occasionally, until the onions are translucent, roughly 5 minutes. Add garlic and thyme and cook an additional minute. Carefully add the wine and increase heat to medium-high. Cook and stir, scraping up any browned bits from the bottom of the pan until wine has nearly evaporated, about 2 minutes.

Add the reserved mushroom broth, juices from the baking pan, and chopped porcini mushrooms then bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Serve chicken thighs with the onion porcini jus.