Fried Chicken Thighs with mushroom gravy

I have mentioned my affection for chicken thighs before, in the Roasted stuffed chicken blog, so I will not elaborate on it again. I will say this recipe is just another perfect example of how juicy, and versatile, and lovely these chunks can be, and trust me – there is definitely more to come..

In this version I fried the chicken, coated in a thin flour crust and finished off in the oven. That gave the chicken thighs a somewhat crisp coating, maintaining a very moist inside. To top it up, I added a fantastic, full of flavour by itself, yummy gravy that compliments the thighs perfectly.

Though there are quite a few steps to this one – it is supper easy to make.


500 gram chicken thighs, clean & fillet
1 large egg
1 tsp Dijon mustard
1/2 cup flour
1/2 tsp dry thyme
1 tbsp olive oil

For the gravy:
1 tbsp olive oil
2 tbsp butter
1 red onion, sliced
1 white onion, sliced
2 cups diced mushrooms
1/2 tsp salt
1 tsp honey
1 tbsp flour
1/3 cup whole milk
1/2 cup white dry martini
2/3 cup vegetable broth
Pinch of nutmeg


Clean the thighs well, trimming out any excess fat.

Cover a chopping board with clingfilm and spread some salt & pepper on it.

Align the thighs on the cling film, spread some salt and pepper on top and cover with a second piece of film.

Using a meat hammer, bash the thighs until thin and soft. The cling film will keep it clean and avoid the meat from tearing, bashing them will soften the meat and allow the salt\pepper to better penetrate the surface.

In a wide bowl beat together egg and mustard. In a second bowl mix together flour and thyme.

Dip the chicken thighs in the egg mixture, then coat it with the flour, and repeat. Put a side to set.

Fry the coated chicken in 1 tbsp olive oil for 3-5 minutes on each side, until starting to brown.

Lay the fried thighs in a oven safe dish, bake for 20-25 minutes on 170 degrees.

Step 2 – Mushroom Gravy

Add 1 tbsp olive oil and 1 tbsp butter to the same pan the thighs were fried in.

Slice the onions and mushrooms thin, add to the hot pan, add some salt and honey. When golden, transfer to a side plate and set aside.

Making a roux:

To the same pan, add 1 tbsp of butter and 1 tbsp flour, whisk together till paste like consistency.

Add 1/3 cup whole milk and whisk till all flour mix melted. Add the martini, broth, and nutmeg, and continue whisking gently until combined.

Add the onions-mushroom mixture into the pan and mix well.

Allow to boil before lowering the heat, continue cooking while stirring until the gravy thickens.

Pour hot gravy on the thighs as they come out of the oven.


Use a verity of mushroom for a more deep flavours.

You can finish these off on the pan, and serve them with no gravy, they are just as wonderfully tasty.

These are great freezer treat. Just freeze them as they get off the pan and cool down, that way you can just pop them in the oven as needed, and they come out as crisp and delightful as freshly made ones.

Try these alongside some roasted potatoes wedges for a great tasty dinner