Chicken and Mushrooms with Giant Croutons
Credit Bon Appetit
4 bone-in, skin-on chicken thighs
Kosher salt, freshly ground pepper
4 tablespoons butter, divided
4 slices ¾-inch-thick country-style sourdough bread
12 ounces crimini mushrooms sliced into 1-inch pieces
1 small onion, chopped
4 thyme sprigs
2 tablespoons all-purpose flour
½ cup dry white wine
1½ cups low-sodium chicken broth
¼ cup sour cream, room temperature
Hot sauce (such as Tabasco)
¼ cup finely chopped parsley
Preheat oven to 350°. Season chicken generously with salt and pepper. Heat 2 Tbsp. butter in a large skillet over medium. Cook chicken, skin side down, until skin is deep golden brown, 10–12 minutes. Transfer to a plate.
Add bread slices to skillet. Cook, pressing down and turning halfway through, until bread is golden brown, 5–8 minutes. Transfer croutons to a serving platter.
Add remaining 2 Tbsp. butter and mushrooms to pan and season with salt and pepper. Cook, tossing often, until mushrooms are golden brown, 5–8 minutes. Add onion and thyme and cook, stirring occasionally, until onion is translucent, about 5 minutes. Add flour and cook, stirring, until onion is coated and bottom of skillet is golden brown, about 2 minutes. Add wine and cook, stirring and scraping up browned bits, until skillet is almost dry, about 2 minutes. Add broth and return chicken to skillet, skin side up; bring to a simmer. Transfer skillet to oven and bake until chicken is cooked through, 15–20 minutes. Arrange chicken on top of croutons.
Place skillet over medium heat and cook pan juices, stirring occasionally, until thick enough to coat a spoon, about 5 minutes. Remove from heat and stir in sour cream; season sauce with salt, pepper, and hot sauce. Pluck out thyme and spoon sauce over and around chicken; top with parsley.
