Famed Portland Chef Gabriel Rucker of Le Pigeon and Canard has been offering live cooking demos on his Instagram to keep us all entertained – and well fed – through the coronavirus quarantine. Check out his story highlights for a re-cap of this chicken recipe. “This is a super fun chicken recipe and it has a ton of applications. I am using mushrooms and cream here because that is what sounds good right now but you can make it without the cream, if you like. I am also going to use cream sherry as cooking wine but feel free to substitute. The idea here is that you learn the technique of searing then braising.” – Gabriel Rucker


  • 6 large bone in skin on chicken thighs
  • 1 onion sliced
  • 8 clove garlic sliced
  • 2 cups sliced mushrooms
  • 1 tsp black pepper
  • 2 Tbsp fresh thyme, 1 if dry
  • Pinch of red pepper flake
  • 1 cup red wine, sherry or marsala, prune juice if you want no booze
  • ¼ cup balsamic vinegar
  • 3 cups chicken stock
  • 2 Tbsp chicken bouillon
  • 1 cup cream
  • 3 Tbsp Dijon mustard
  • Chopped parsley


  1. Preheat oven to 350 degrees.
  2. Season chicken with salt, sear skin side down lightly in pan with a thin film of vegetable oil, about 3 minutes.
  3. Remove from the pan and add onion, garlic, thyme and spices.
  4. Sweat the vegetables for a minute then add wine and bring to a simmer to cook off the booze.
  5. Add stock and vinegar and return chicken to pan skin side up. Place in the oven for about 1 hour.
  6. Remove from oven and carefully remove the chicken, add cream and mustard and simmer for 5 minutes to make a nice creamy sauce, stir in parsley and return chicken to pan.

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