Chicken Thighs with Mustard-Mushroom Sauce from Does This Taste Funny?

Evie McGee Colbert's mom, Patti, learned to cook from The Charleston Receipts Cookbook.

"'Receipt' comes from the days when you wouldn't take a cookbook out of your library to the kitchen, because books were precious, and it might get ruined in there, what with the fire and grease and whatnot. Instead, you copied down a 'receipt' of the instructions and took that piece of paper to the kitchen. Saying 'receipts' was Patti's way of indicating that she knew the traditional recipes."

- Evie McGee Colbert & Stephen Colbert

This chicken thighs with mustard-mushroom sauce is an Ina Garten 'receipt' that was copied and then tweaked by Evie and Stephen with the addition of mushrooms. Evie says they love them some Ina Garten.

My question is, does a receipt with a tweak make it a recipe or a receipt? Either way, this Ina Garten 'receipt' with a tweak will bring the creativity to your kitchen.

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This chicken thighs with mustard-mushroom sauce comes from Does This Taste Funny?: Recipes Our Family Loves by Stephen Colbert and Evie McGee Colbert.

Not to be 'that guy,' but I am that guy - mushrooms are not vegetables. They are fungus. Because I took the time to point that out, I'm sure Evie is thinking, 'You are fungus.' That said, Evie is right, we love Ina and her recipes, and this is one we make often. The addition of the mushrooms gives this something of a stroganoff quality, so serving it over a bed of egg noodles feels just about right.

Chicken Thighs with Mustard-Mushroom Sauce

Ingredients

• oil - olive oil is recommended, but any neutral cooking oil will work
• chicken thighs - don't get it twisted. Bone-in, skin-on chicken thighs are preferred for this dish, but in a pinch or if the kids want boneless, the dude abides. It's all good
• salt - use your favorite salt. Add a salt tiger to peak their interest
• black pepper - fresh black pepper is preferred. Grind it in a molcajete for fun
• mushrooms - cremini or button mushrooms are recommended for this mustard-mushroom sauce
• onion - yellow onion
• wine - use a dry white wine to deglaze the pan, preferably one you like to drink
• sour cream - you can also use plain, full-fat Greek yogurt, which is what you'll see us using
• broth - chicken broth, homemade or store-bought, whichever you prefer
• mustard - both whole-grain and Dijon mustard are recommended
• parsley - to finish them off

Equipment

• apron
• prep bowls
• knife
• butcher block
• plates
• molcajete (optional)
• carbon steel pan
• tongs
• wooden spoon
• kitchen thermometer
• measuring cup
• measuring spoons
• kitchen scale (optional)
• frying pan universal lid (optional)

Prep the Vegetables

Wash your hands with soap and water. Use a knife and a cutting board to trim and slice the mushrooms, slice the onion, and chop the parsley. Transfer them to separate bowls and set aside.

Season the Chicken Thighs

Place the chicken thighs on a clean plate. Season them on both sides with salt and pepper. Wash your hands after touching raw chicken.

Brown the Chicken Thighs

Pour enough oil into the pan to cover the bottom. Heat over medium heat until it is rippling. Once the oil is hot, use tongs to transfer the thighs to the pan, skin side down. Cook for 10 minutes or until the skin is well browned.

Transfer the thighs to a clean plate when finished.

Cook the Mushrooms & Onion

Add the mushrooms and onion to the pan. Stir everything to coat it in the rendered chicken fat. Cook them for a few minutes.

Add the Chicken Thighs Back In

Transfer the chicken thighs back to the pan and place them on top of the mushrooms and onion.

Cook until the thickest part of the thigh near the bone is no longer pink and reaches 165 degrees Fahrenheit. Transfer the chicken to a clean plate.

Deglaze the Pan

Make sure the vegetables cook until they are browned and not watery. Use a measuring cup to add the wine to the pan. Use a wooden spoon to stir and release the bits from the bottom of the pan.

Add the Sour Cream, Broth, Mustards, & Salt

Use a measuring cup to add the chicken broth to the pan. Stir in the sour cream, mustards, and salt, using a kitchen scale and measuring spoons as needed. Cook, while stirring, until everything is blended and the sauce is bubbling.

Return the Chicken Again

Tuck the chicken into the sauce with the skin side up. Simmer for a minute or two. Taste the sauce and add salt as desired. Sprinkle the parsley on top. Serve over egg noodles, or however you like.