Author’s Note

This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it’s as timeless as they come. Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness. Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table. Your loved ones will thank you. – Amanda Hesser of the NY Times Cooking.

Ingredients

• 2 tablespoons olive oil
• 4 tablespoons butter
• 3 cups mushrooms (any mix, such as cremini, chanterelle, blue foot and shiitake), sliced 1/4-inch thick
• 3 sprigs thyme
• Sea salt and freshly ground black pepper
• 4 chicken thighs, preferably organic
• 4 chicken drumsticks, preferably organic
• ½ cup chicken broth
• ¼ cup finely diced onion
• ⅓ cup riesling
• ¼ cup heavy cream

Instructions

1. Heat oven to 325 degrees. Heat 1 tablespoon oil and 1 tablespoon butter in a medium skillet over medium heat. When melted and bubbling, add mushrooms and thyme. Cook, stirring occasionally, until softened and browned on edges, 10 to 15 minutes. Discard thyme, and season with salt and pepper to taste; set aside.
2. Heat remaining oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Season chicken with salt and pepper and add it skin-side down to the hot pan. Brown well on all sides, about 10 minutes. Pour in broth and bring to a boil. Cover and place in oven until very tender, about 30 minutes.
3. Transfer chicken to a plate, and pour pan juices into a bowl. Return pan to medium heat, and add remaining 2 tablespoons butter. When it foams, add onion and sauté until translucent. Add riesling and bring to a boil, reducing by half. Add 1/2 cup of cooking juices, and reduce by half.
4. Add cream and simmer for 3 minutes. Return chicken to pan, and add mushrooms. Simmer, basting, about 2 minutes. Serve hot.