Chicken Thighs with Shallot, Procuitto & Mushroom Champagne Sauce


Chicken Thighs with Shallot, Procuitto & Mushroom Champagne Sauce

Chicken thighs have got to be the most underrated part of the chicken.  It’s the tastiest as far as I’m concerned.  And it’s relatively inexpensive, to boot.

I love cooking in the crock pot.  Something about all those delicious smells wafting throughout the house all day just puts me in my happy place.  This meal is thrown together in so little time, yet packs a big punch with it’s decadent richness and flavor.  Certainly a meal to impress.

1 Cup Flour for dredging
6-8 Chicken thighs, skin on
3 Tbsp Butter
Medium Shallot, chopped
6 Cloves Garlic, chopped
2-3 Slices Prociutto, chopped
8 oz Mushrooms (any kind – I prefer gourmet blend)
3/4 Champagne or Sparkling Wine
1/2 Cup Heavy Cream
1/4 Cup Creme Fraiche (*optional)
Sprigs of Thyme
Salt & Pepper


Heat butter in a heavy skillet.  Dredge chicken in flour and place skin side down in skillet.  Brown on both sides, approximately 3-5 minutes per side.  Remove from pan and set aside.




Drain off grease.  Add shallot, garlic and mushrooms to skillet and saute until soft.  Do not brown.




Place in bottom of large crock pot.  Set chicken atop the shallot, garlic, mushroom mixture.




Pour champagne over top.  Remove thyme from stem and sprinkle over chicken.





Cover and cook 2.5 hours.  Stir in heavy cream and creme fraiche and cook another hour.

Transfer chicken to baking dish, pour sauce over top and heat in 400 degree oven for 20 minutes.

Serve over Herbed Cauliflower Puree with roasted asparagus.


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