Chicken thighs with mushrooms: recipes

Prepared by: Marina Sofyanchuk

11/28/2019 Cooking time: 1 hour 0 minutes

Save

I cooked)

Estimate

Thighs with mushrooms in the oven is a tasty and satisfying dish that is prepared quite simply and does not require much effort on your part. Take note of the recipe!

With wild mushrooms in creamy sauce

To prepare the dish you will need the following ingredients:

two chicken thighs;
one onion;
100 g sour cream;
100 g frozen forest mushrooms;
pepper mixture;
greenery;
salt.

Cooking chicken thighs with mushrooms:

Finely chop the onion and fry in a saucepan in butter.
Add frozen wild mushrooms and simmer for another 12 minutes.
Place the thighs, pepper and salt in a saucepan, add broth or water until the liquid covers the chicken pieces. Simmer for about one hour, but not less than 40 minutes.
Place sour cream in a saucepan, add herbs, wait until it boils and turn off.

The dish should be allowed to sit for about 30 minutes. Then you can put it on plates and invite your household to the table.

In garlic sauce

Ingredients:

chicken thighs – 8 pcs.;
mushrooms (any) – 0.3 kg;
onions – 2 pcs.;
garlic – 5 cloves;
sour cream – 0.25 l.;
ground paprika, black pepper, chicken seasoning and salt to taste;
mayonnaise – 0.15 l.;
refined oil – 0.125 l.

Cooking process:

Stuffed thighs will acquire a piquant sweetness if you add fried onions to the filling, so you should start preparing this dish by peeling and slicing the onion. It also needs to be thoroughly fried along with the mushrooms. Champignons can be added raw, but it is better to boil wild mushrooms first and then brown them with onions in the same pan.
The chicken legs must be freed from the bone without damaging the integrity of the skin. Then the meat should be thoroughly beaten and peppered. If you do this under cellophane film, you can avoid unpleasant splashes in different directions. The meat must also be rubbed with chopped garlic and mayonnaise. It is better to initially prepare a spicy garlic sauce from these two ingredients with the addition of a mixture of peppers. It's too early to salt chicken thighs.
The onion and mushroom filling should be evenly distributed over the surface of the beaten meat, and then the spread thighs should be turned into rolls. Secure the edges with a toothpick to prevent the dish from falling apart during cooking.
Fry chicken thighs stuffed with mushrooms in heated sunflower oil. You need to place them in the frying pan with the seam down so that it is securely fastened and does not fall apart. Then you can safely turn the rolls over and fry them on the other side.
Place the stuffed chicken thighs in a deep baking dish. Since the meat is in oil after frying, there is no need to grease the pan.
Prepare a sauce for pouring from sour cream, mayonnaise, garlic and spices, and then coat the meat rolls with it. Add a small amount of water and salt to the pan, cover the pan with foil and place the dish in the oven for 40 minutes at 180 degrees. There is no need to open the dish with meat in the oven; you can immediately serve the aromatic chicken thighs with mushrooms in sour cream sauce with garlic to the table.

With potatoes

Chicken thighs with mushrooms will turn out very tasty and filling if you bake them with potatoes.

The following ingredients will be required:

six pieces of chicken thighs;
800 g potatoes;
seven pieces of champignons;
three cloves of garlic;
two teaspoons of khmeli-suneli;
a tablespoon of sunflower oil;
two tablespoons of mayonnaise;
hot red pepper to taste;
salt.

Cooking chicken thighs with mushrooms in the oven:

Cut the potatoes into cubes.
Grease a baking dish with sunflower oil, place potatoes in it, salt and sprinkle with hot pepper, stir.
Cut the champignons into slices and place on the potatoes.
Wash the thighs, salt, sprinkle with khmeli-suneli, add garlic, passed through a press, and mayonnaise. Mix everything properly. Place chicken thighs on top of potatoes.
Place in a preheated oven and bake at 210 degrees for about one hour.

The finished dish can be served immediately.

Baked chicken with tomatoes and mushrooms

The combination of a few simple, basic ingredients creates a light yet satisfying masterpiece.

We love quick and easy dinner recipes, especially when they taste this good. This delicious Chicken, Tomato and Mushroom Bake took us just 30 minutes to create and the family loved it!

We baked a layer of chicken tenderloin with garlic mushrooms and onions and ripe tomato slices, then topped it with a simple balsamic dressing. It is tender, juicy and aromatic. We topped our cheese with Parmesan and fresh basil right before it finished baking to give it even more green flavor. Serve it with pasta or rice, or keep it low carb and serve with a salad. Either way, it's so easy and so delicious!

Cooking time: 30 min. Number of servings: 6 pcs.

Recipe ingredients:

900g boneless chicken tenderloin (or thin chicken breasts)
120g fresh mushrooms, sliced
1 medium yellow onion, chopped
2 large garlic cloves, minced and separated
2 tablespoons olive oil, divided
3 medium tomatoes, sliced (or 1 pint cherry tomatoes, halved)
2 tablespoons balsamic vinegar
1/4 cup water
Kosher salt 1/4 teaspoon
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese (optional)
5-6 large basil leaves, torn (optional)

Cooking instructions:

Preheat oven to 350°F. Spray a 13-by-9-inch baking dish with cooking spray.
Heat 1 tablespoon olive oil over medium heat in a small skillet. Fry mushrooms and onions for 5-7 minutes until tender. Add 1 clove of minced garlic. Stir and remove from heat.
Place the chicken in the bottom of the baking dish in a single layer. Spread the chicken with the fried mushrooms. Place tomato slices on top.
In small bowls, whisk 1 tablespoon olive oil with balsamic vinegar and 1/4 cup water. Add minced garlic, a pinch of salt and black pepper, and pulse again to combine. Pour the dressing over the chicken, tomatoes and mushrooms.
Bake in a preheated oven for 20 minutes. Remove from oven and sprinkle with Parmesan and basil if desired. Bake for another 5 minutes until the cheese melts.

Chicken thighs stuffed with mushrooms

For this unusual dish you should prepare the following products;

8 chicken thighs;
0.3 kg of mushrooms (champignons);
50 grams of cheese;
mayonnaise;
pepper, salt.

Preparation of stuffed thighs:

Wash the chicken thighs, drain, and cut out the bone using a thin knife. Lightly beat the pulp, cover with a bag or cling film, then add salt and pepper. Leave to soak for half an hour. After this, grease them with mayonnaise, roll them into rolls, place them in a suitable container, cover with a lid and put them in the refrigerator for three hours.
Chop the mushrooms as finely as possible to make them easier to wrap in the chicken casing.
Take the rolls out of the refrigerator, unwrap them, put mushrooms on them and roll them again.
Grease a baking sheet or baking dish with vegetable oil, place the rolls seam side down, cover with foil and place in a preheated oven. Bake at 180 degrees for about 30 minutes.
Remove the foil and sprinkle the rolls with grated cheese. Bake the dish without foil for another 15 minutes.

Serve hot chicken thighs with mushrooms immediately. If desired, you can add a side dish to the dish, such as potatoes baked in the oven.

Stuffed chicken thighs: recipe with mushrooms and cheese step by step with photos

As a separate dish or with a side dish, you can eat chicken thigh rolls with mushrooms prepared according to our step-by-step recipe with photos. They turn out not only tasty, but also beautiful. Therefore, they can become a delicious decoration for the holiday table.

More recipes on our website: Chicken fillet with mushrooms with a delicate crispy crust

Preparatory work

First of all, you need to fry the mushrooms in vegetable oil. It is advisable to defrost frozen ones in advance. If the champignons are whole, first cut them into several parts. There is no need to fry for a long time. 10-15 minutes is enough, adding chopped onion and garlic after 5 minutes. The mushrooms will finish cooking in the oven.

The most important thing in this recipe is to remove the bone from the chicken thigh. We start the process from its widest part. Using a knife or scissors, we cut off the meat near the beginning of the bone and then use a knife to scrape it off. We hold the bone with one hand, and with the other we cut the meat from it with a knife. Sometimes you may need to cut it off with scissors. For clarity, watch the video on how to remove the bone from a chicken thigh.

After removing the bone, lightly pound the thighs and sprinkle with salt and pepper to taste. Stir gently and leave to marinate for 15 minutes. It is better not to stir, but to grease the meat on both sides with a mixture of salt and pepper. Do not add too much salt, as there will be mayonnaise and cheese on top, which are also salty.

Stuffing

The meat has marinated, the mushrooms have cooled, now you can make rolls. Place the thighs skin side down and place about a tablespoon of mushroom filling on one edge.

More recipes on our website: Chicken thighs in sour cream in the oven with potatoes: step-by-step recipe with photos

Cover with the other half and secure the edges with a toothpick. The result was chicken rolls stuffed with mushrooms, but not yet baked in the oven.

If desired, you can add a little cheese, herbs or prunes to the filling. The cheese is pre-grated, and the prunes should be kept in boiling water and cut into pieces.

Baking

Turn the oven to 180 degrees in advance so that it has time to heat up. Place the thighs on a heat-resistant dish or baking sheet and spread a little mayonnaise on top.

Bake the stuffed thighs in the oven for 30 minutes before topping with cheese. After about 20 minutes they will brown. Remove the baking sheet, pour the resulting juice over the rolls and bake for another 10 minutes.

During this time, the thighs will brown even more. They should again be poured with the juice formed during baking and sprinkled with cheese on top. It is grated on a coarse grater.

It remains to keep the rolls in the oven for about 10 more minutes. The cheese should melt and brown a little.

Chicken thighs stuffed with mushrooms and cheese in the oven are ready. They turn out very tasty, tender and beautiful. Bon appetit!

The modern version is in a slow cooker

Ingredients:

chicken legs – 0.8 kg;
fresh or frozen mushrooms for every taste – 0.4 kg;
sour cream – 0.2 l.;
salt and pepper for taste;
sunflower oil for frying.

Cooking process:

Fresh mushrooms need to be washed, peeled and cut into cubes, while frozen semi-finished products just need to be thawed. Chicken thighs can be stuffed with any mushrooms (it can be store-bought mushrooms - oyster mushrooms, champignons; and forest mushrooms - chanterelles, russula, honey mushrooms), they will turn out very tasty and piquant. However, in our case they will act as a sauce. If you want to cook stuffed thighs, you can remove the meat from the bone and stuff the thighs with fried mushrooms. To save time, simply place the chicken, rubbed with salt and spices, on the oiled bottom of the multicooker bowl, and then cover the meat with a layer of mushrooms.
Close the multicooker lid and set the baking mode to 1 hour. This time should be enough for the legs to fully cook. At the end of the program, pour sour cream over the chicken legs, switch the kitchen appliances to stewing mode and cook covered for another 20 minutes. Chicken thighs with mushrooms in a slow cooker are ready. You can serve this dish with any side dish!

All types of mushrooms deserve to be on your table. Each of them has an exclusive taste and individual pre-treatment features. Champignons and oyster mushrooms can be eaten even raw. It should be understood that the dish can be prepared with any mushrooms of your choice. It is enough to adhere to the rules for their processing and be guided by your imagination when selecting herbs and spices.

Related publications:

How to cook “Thighs with mushrooms in the oven”

Prepare all the necessary ingredients.

Marinate the chicken thighs in a mixture of soy sauce and chicken spices for at least 30 minutes.

Peel the mushrooms and cut into medium-sized pieces.

Cut the carrots into thin cubes, cut the sweet pepper into strips, cut the onion into half rings, finely chop the garlic.

Place the marinated thighs in a large baking dish, mix the mushrooms with the vegetables and place around the meat. Place in the oven for 20 minutes at 180 degrees.

When the thighs are slightly baked and a crust forms on the surface, add about 200 ml to the mold. water. This way the vegetables will stew and not burn. Bake for another 20-25 minutes until the chicken and vegetables are cooked through.

Chicken thighs with mushrooms and vegetables are ready in the oven. Bon appetit!