Pollo alla Boscaiola (Woodman's Style Chicken with Mushrooms and White Wine)

Pollo alla Boscaiola (Woodman's Style Chicken with Mushrooms and White Wine) ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 10 oz mixed mushrooms (cremini, shiitake, oyster), sliced
• 2 medium shallots, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (e.g., Pinot Grigio)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp fresh rosemary, chopped
• 2 tbsp fresh parsley, chopped

Watch how to make Pollo alla Boscaiola (Woodman's Style Chicken with Mushrooms and White Wine)

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Pollo alla Boscaiola (Woodman's Style Chicken with Mushrooms and White Wine)

1. Pat the 1.5 lbs chicken thighs dry with paper towels. Season them evenly with 1 tsp salt and 1/2 tsp black pepper, then dredge lightly in 2 tbsp all-purpose flour, shaking off any excess.
2. Heat 2 tbsp olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the floured chicken thighs for 5-7 minutes per side until deeply golden brown. Remove chicken from the pan and set aside.
3. Reduce heat to medium. Add the 10 oz sliced mixed mushrooms to the same skillet and cook for 5-7 minutes, stirring occasionally, until they release their liquid and begin to brown. Add 2 finely chopped shallots and 2 minced garlic cloves, cooking for another 2-3 minutes until fragrant.
4. Deglaze the pan by pouring in 1/2 cup dry white wine. Scrape up any browned bits from the bottom of the skillet with a wooden spoon and let the wine reduce by half, which should take about 2 minutes.
5. Stir in 1 cup chicken broth and 1/2 cup heavy cream. Add 1 tsp fresh chopped rosemary, bring the sauce to a gentle simmer, and cook for 5 minutes, allowing it to thicken slightly.
6. Return the seared chicken thighs to the skillet, nestling them into the mushroom cream sauce. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and tender (internal temperature of 165°F).
7. Taste the sauce and adjust seasoning with additional salt and pepper if needed. If the sauce is too thick, add a splash more chicken broth; if too thin, simmer uncovered for a few more minutes.
8. Garnish generously with 2 tbsp fresh chopped parsley before serving. This dish pairs wonderfully with polenta, mashed potatoes, or crusty bread.

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