Braised Chicken Thighs with Mushrooms and Balsamic

Foundations Referenced

• → Chicken Stock
• → Mirepoix
• → Bouquet Garni

Ingredients

• 8 bone-in, skin-on chicken thighs
• Salt, pepper
• 2 tbsp olive oil
• 1 onion, medium dice
• 3 garlic cloves, minced
• 1 lb mixed mushrooms (shiitake, cremini, oyster), sliced
• 1/4 cup balsamic vinegar
• 1 cup chicken stock (→ foundation)
• 1 bouquet garni (→ foundation)
• 2 tbsp cold butter
• Fresh thyme and parsley for garnish

Method

1. Sear chicken: Season thighs with salt and pepper. Heat oil in Dutch oven over medium-high. Sear skin-side down 5–6 min until deeply golden. Flip, sear 2 min. Remove to plate.

2. Build aromatics: Pour off all but 2 tbsp fat. Add onion, cook 4 min. Add mushrooms, cook 6–8 min until golden and moisture has evaporated. Add garlic, cook 1 min.

3. Deglaze: Add balsamic vinegar, scrape fond. Let reduce by half.

4. Braise: Add stock and bouquet garni. Nestle chicken thighs back in, skin-side up (skin should be above the liquid to stay crisp). Bring to simmer.

5. Oven: Cover, transfer to 325°F oven. Braise 45 min until chicken is tender (185°F internal for thighs).

6. Finish: Remove chicken. Discard bouquet garni. Reduce sauce on stovetop if needed. Swirl in cold butter. Season. Spoon sauce and mushrooms over chicken. Garnish.

What You're Learning

• The complete braise method: sear → build aromatics → deglaze → simmer low and slow
• Keeping skin above liquid to maintain texture
• Mushroom cookery: don't crowd, let moisture evaporate before browning
• Fond is flavor — deglazing captures it all
• This dish demonstrates how Ch.01 skills (mirepoix, knife cuts) combine with new protein techniques