Chicken Thighs with Wild Mushrooms & Sage Cream Sauce
"I love hearty dishes for holiday entertaining which is why I've partnered with La Tourangelle Artisan Oils and The Feedfeed! Crispy pan-seared chicken thighs served in a cream sauce with sautéed wild mushrooms & topped with fried crispy, fragrant sage leaves made with La Tourangelle Avocado Oil are sure to be a hit with guests! This oil is such a gorgeous, pure emerald green and is made with virgin avocado oil made from 100% all-natural avocados, allowing the oil to retain its nutrients and taste so rich and delicious. While their oils are great for holiday recipes, I use La Tourangelle high quality oils all year round in both savory and sweet dishes!"
-- @cookingwithcocktailrings
Recipe Intro From cookingwithcocktailrings
Delicious creamy chicken thighs with wild mushrooms & sage cream sauce is the perfect dish to come home to on a cold winters night.


Prep time 5mins
Cook time 30mins
Serves or Makes: 5


  • 5 bone-in, skin-on chicken thighs
  • Kosher salt, as needed
  • Black pepper, freshly ground, as needed
  • 1/ 4 cup La Tourangelle Avocado Oil, divided
  • 2 cloves garlic, chopped
  • 1 pound assorted wild mushrooms
  • 1 cup dry white wine
  • 1/ 2 cup heavy cream
  • 1/ 4 cup fresh sage leaves


  • Step 1

    Season chicken thighs all over. Heat a large cast iron pan over medium heat, add 2 tablespoons of the avocado oil and heat through. Add the chicken thighs to the pan skin-side down and cook, untouched, until the fat renders and the skin is golden-brown, about 6 minutes. When adequately browned the skin should easily lift off the pan. Flip the chicken and cook for an additional 4 minutes. Remove the chicken and set aside.

  • Step 2

    Add the garlic and mushrooms and sauté until golden brown all over, about 6 minutes. Season to taste with salt and pepper then remove to a bowl. Return the pan to the heat and add the wine, simmering until reduced by half. Whisk in the cream, then return the chicken to the pan, cooking until completely cooked through, about an additional 10 to 12 minutes. Add the mushrooms back to the pan.

  • Step 3

    Heat a medium nonstick sauté pan, add the remaining avocado oil and heat through. Add the sage leaves and fry until just crisp and fragrant, turning once, about 30 seconds. Sprinkle over the top the chicken and mushroom cream sauce.