[MED] 5 min
[WARM 140°F] 20 min
[MED] 3 min
2–3 chicken thighs, boneless
1 ½ teaspoons kosher salt
Freshly ground black pepper
3 ½ oz (100 g) mushrooms, sliced
¼ medium onion, finely chopped
¼ cup (60 ml) white wine
½ cup (120 ml) heavy cream
1 tablespoon (15 g) unsalted butter
1 clove garlic, crushed
1 tablespoon olive oil
1 tablespoon chopped parsley, optional
Season chicken by rubbing salt and pepper on all sides.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly. Add garlic and sauté until fragrant. Add chicken skin-side down and sear for about 5 minutes or until golden brown.
Flip chicken and steam-roast over [WARM 140°F] for 20 minutes, covered. Remove chicken from the pot and set it aside.
Add mushrooms and onions to the pot. Sauté over [MED] heat, stirring with a spatula for about 1–2 minutes. Add white wine and simmer until reduced in volume by half. Add heavy cream and simmer for about 1–2 minutes or until the sauce thickens. Turn off heat and quickly stir in butter. Add salt and pepper to taste.
Cut chicken from Step 3, drizzle sauce from Step 4, and serve.
Substituting chicken thighs with chicken breasts can yield equally juicy and delicious results.
¼ onion can be substituted with ½ shallot.
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