Braised Chicken with Mushrooms, Potatoes and Thyme

5 from 1 review

A comforting and nourishing Braised Chicken with Mushrooms, Potatoes & Thyme. The chicken is succulent and tender, and the sauce is delicious served with fresh crusty bread.



  1. In a large cast-iron pan, heat the butter and 1 tablespoon of olive oil over medium heat.
  2. Add the onions, garlic and thyme, together with a pinch of sea salt, and cook for about 5 minutes until the onions have softened.
  3. Add the mushrooms and cook for a few minutes until they have softened a little.
  4. Add the wine and cook for about a minute, before removing the contents of the pan to a bowl.
  5. Heat the remaining oil in the pan and brown the chicken thighs, starting with the skin side down first.
  6. Remove the chicken to a plate.
  7. Stir the flour into the pan and cook it for a few minutes.
  8. Add some stock to the pan and stir gently as the sauce thickens, scraping any bits from the bottom of the pan.
  9. Slowly add the rest of the stock, stirring as you do.
  10. Return the mushroom and onion mixture to the pot and add the potatoes.
  11. If you are using chicken thighs with the skin on, sit the chicken thighs on top of the ingredients, and try to keep the meat submerged in the liquid, but the skin should not touch the liquid if you want it to remain crispy.
  12. Turn the heat down to low with the lid partially on.
  13. Simmer for about 15 minutes until the potatoes are cooked. You can test if the potatoes are done by inserting skewer into the middle of a piece. The chicken thighs should have also cooked through during this time, but it is worth checking.
  14. Remove the thyme stalks, by which time all of the leaves will have fallen off.
  15. Stir the cream into the sauce.
  16. Add the beans and cook for about 5 minutes, uncovered, until the beans are tender.
  17. Taste for seasoning.
  18. Serve with fresh crusty bread.

Kitchen Notes

You can also use chicken thigh fillets in this recipe, but they will take less time to cook.

It’s up to you if you choose to use chicken thighs with or without skin. I find that rendering the fat in the skin adds flavour to the dish.

Feel free to use other vegetables in this dish. Carrots, peas and broccoli also work well in this recipe.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.