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Chicken Thighs with almond puree in a skillet

Braised Chicken Thighs with Mushrooms and Almond Puree Recipe

This Braised Chicken with Mushrooms and Almond Puree dish is a one-skillet weeknight recipe that is made by cooking braised chicken thighs with mushrooms and thickening the sauce with almond meal. It is rich and creamy with a nutty twist on a simple chicken recipe.
Course Main Dishes
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 968kcal


  • Olive oil
  • 8 chicken thighs pat-dried with paper towels
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 2 medium size onions chopped
  • 3 cloves of garlic pressed through a garlic press (or minced)
  • 2 pounds assorted mushrooms shiitake, oyster, cremini, Portabella..etc., cleaned and sliced
  • 1 cup dry wine
  • 4-5 cups chicken stock
  • 3-4 sprigs of fresh thyme tied with kitchen twine
  • 2 bay leaves
  • 1/2 cup blanched almonds* toasted
  • 1/2 cup chopped fresh Italian parsley


  • Heat 2 tablespoons of olive oil in a large and wide skillet until sizzling hot.
  • Season chicken with salt and pepper on both sides.
  • Cook chicken thighs, starting skin side down, 5-7 minutes on each side. When chicken thighs placed on a hot skillet, at first they will stick, but in time as they cook, they will unstick by themselves.
  • Transfer the cooked chicken thighs onto a large plate, cover with aluminum folio, and set aside.
  • Discard fat (and all the juices) in the pan (no need to wash it). Lower the heat.
  • Heat 1 tablespoon olive oil. Add in the chopped onions, and cook stirring frequently, for 8-10 minutes or until they are softened. Add in the garlic and cook for another minute or so.
  • Add mushrooms and cook stirring occasionally, for 5-7 minutes, or until they are soft and aromatic.
  • Pour in the wine, give it a large stir, and cook until the wine is reduced by half, 9-10 minutes.
  • Return the chicken thighs to the pan, pour in enough stock to almost cover the chicken (I used only 4 cups), add the thyme bundle, and bay leaves.
  • Allow it come to a boil, and then let it simmer with a lid on for 30-40 minutes. If the liquid level gets low, feel free to add more stock.
  • In the mean time, puree the toasted almonds in a food processor. Once they are ground, while the machine is running add in a pinch of salt and a little bit of (1/2 tablespoon or so) olive oil. At this point it should be more like a paste.
  • When the chicken thighs have fully cooked, transfer them to a large plate and cover with aluminum folio to keep them warm. Set aside.
  • Fish out and discard the thyme bundle and bay leaves.
  • Stir the almond puree into the sauce. Taste for seasoning and add if necessary.
  • Bring the sauce to a boil and let it simmer until it is reduced and thickened to your liking.
  • Return the chicken thighs back into the pan, garnish with chopped parsley, and keep warm until ready to serve.


Calories: 968kcal | Carbohydrates: 36g | Protein: 62g | Fat: 60g | Saturated Fat: 14g | Cholesterol: 290mg | Sodium: 1177mg | Potassium: 1768mg | Fiber: 9g | Sugar: 12g | Vitamin A: 893IU | Vitamin C: 16mg | Calcium: 102mg | Iron: 5mg