SAMFA – Lemony Baked Chicken in Mushroom Sauce

Serves 4-6


  • 6 chicken thighs, skin on & bone in
  • Skin on & bone in will deliver the juiciest chicken. Reduce baking time if using chicken breasts or deboned thighs
  • 500g white button mushrooms, sliced
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried mixed herbs
  • 125ml dry white wine / de alcoholised wine or extra stock
  • 250ml chicken stock
  • 1 large bunch fresh tarragon, leaves removed from stems
  • Zest and juice of 1 large lemon
  • 250ml sour cream
  • Salt and pepper, to taste
  • Olive oil, for cooking


To serve:

  • Lemon wedges
  • Green salad
  • Brown & wild rice




  • Preheat oven to 200˚C.
  • Season the chicken thighs well with salt and pepper.
  • Heat a drizzle of olive oil in a deep ovenproof frying pan or buffet casserole.
  • Brown the chicken well until deeply golden on both sides.
  • Remove from the pan and set aside.
  • Add the sliced mushrooms to the residual fat in the pan and cook on medium high heat until golden brown and they have released all of their moisture.
  • Add the onion and cook until soft.
  • Add the garlic and dried herbs and cook for a minute until fragrant.
  • Deglaze the pan with the white wine and reduce.
  • Pour in the chicken stock and turn the heat down to a gentle simmer.
  • Add half of the tarragon leaves, the lemon juice, zest and stir in the sour cream.
  • Taste to adjust seasoning.
  • Add the browned chicken thighs into the mushroom sauce, making sure to nestle them in so that just the golden skin is sticking out.
  • Transfer pan to the oven and bake for 20 minutes, depending on the size of your chicken thighs, until cooked through.
  • Scatter the remaining half of the tarragon leaves all over the dish and add a little extra lemon zest and juice for brightness.
  • Serve straight out of the warm pan alongside a fresh green salad and wild rice.




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