This recipe for Death Row Chicken is all about flavor! Just reading through the list of what will be dished up onto your plate will convince you. Golden brown chicken thighs, a rich pan gravy infused with a bit of dry white wine, mushroom, and spinach. Served over your choice of rice, pasta, or mashed potatoes. Only two steps in the kitchen and dinner is done. Step one, is browning the chicken, and for the second step, it all goes into the oven!
Another delicious dinner from chicken thighs.
Chicken thighs are a favorite around here, and with no reservations. We have so many delicious recipes with thighs as the start attraction. But this dish utilizes those found at the marketplace with skin on and the bone in! My preference is bone-in meat for cooking, it always has more flavor. And this cut of chicken shines in this dish. You will notice this recipe calls for butter or lard for browning, the use of this fat guarantees a rich flavor. Meat always browns better in butter or lard...
The oven directions do have a purpose!
The directions for baking in the oven do have a specific goal, to keep the golden-brown skin, golden and as crispy as can possible! The sauce for Death Row Chicken needs to be poured between the pieces of chicken, and not over the top...which is quite easy to do, and results in tender baked chicken with a rich sauce and (still) crispy skin!
Some thoughts on this recipe:
If desired you may use bacon fat for browning for a mild smoky flavor!
While baby spinach is called for, if using regular spinach, you will want to break it into smaller pieces before adding to the sauce. This will make serving it much easier.
To adapt this recipe for using boneless skinless chicken thighs, simply dredge in flour before browning.
Ingredients needed for this recipe:
- bone-in skin-on chicken thighs
- butter, lard, or bacon fat
- garlic
- mushrooms
- spinach
- salt and freshly ground pepper
- balsamic vinegar
- dry white wine
- chicken stock
You will also need:
- large skillet
- 9X13 or 12X15 inch baking pan
- tongs
- measuring cups
- measuring spoons
- kitchen knife
- cutting board
- serving platter
Now we are ready to begin!
Death Row Chicken
adapted from: RecipeAddicts
375-degree oven
8-10 chicken thighs, with skin on and bone-in
1 - 2 T butter or rendered lard- as needed for browning
1 pound of mushrooms, sliced
3 - 4 cloves of garlic, minced
2 T butter (or more, it will depend on the mushrooms)
1/4 c Balsamic vinegar
2 C rich chicken stock
salt and pepper to taste
*dry white wine if needed
2 large hands full of baby spinach leaves
Serve with one of the following: rice, pasta, or mashed potatoes
Mince the garlic, set aside. Slice the mushrooms, set aside. Prepare the spinach is needed, set aside.
Cut off any excess fat from the chicken thighs.
Melt the butter in a large skillet, and begin browning the chicken thighs. You must leave room between the pieces of chicken to fry and not steam from overcrowding. Adjust the heat as needed to avoid burning the chicken.
A deep rich dark brown is what you want to achieve on the skin, turn over and brown the other side. When all chicken is browned, remove it to a large flat baking pan, 9X13 or 12X15 as needed for the chicken to fit without overcrowding.
Important: arrange the chicken pieces with a small amount of room around each piece, the stock and mushrooms will surround the meat, and not be over the top of the meat.
Drain excess fat from the skillet, but do not discard the portion that has the sought-after brown bits of flavor!
Drain excess fat from the skillet, but do not discard the portion that has the sought-after brown bits of flavor!
Using the same skillet, add 2 T butter, the minced garlic, and the sliced mushrooms. Sauté the mushrooms to a golden brown, scraping the golden bits from the bottom of the pan. When the mushrooms release their juices, this will help deglaze the pan. Add the chicken stock, vinegar, and salt, and pepper to taste.
Carefully spoon some sauce over each chicken piece, then spoon the mushroom slices around the chicken pieces along with the rest of the pan gravy mixture. Important: the stock mixture should not cover the chicken, the goal is to have the skin continue to bake in the oven and remain crispy.
Carefully spoon some sauce over each chicken piece, then spoon the mushroom slices around the chicken pieces along with the rest of the pan gravy mixture. Important: the stock mixture should not cover the chicken, the goal is to have the skin continue to bake in the oven and remain crispy.
Bake 45 minutes.
Carefully remove chicken from the baking pan, place it on a large serving platter.
Return the platter to the oven to keep warm if desired.
Pour pan juices back into the (same) skillet used to brown the chicken, along with 1/4 c dry white wine. Over medium-high heat reduce the stock by half. The pan gravy will coat the back of a spoon. Add the spinach and simmer briefly until tender.
Spoon the sauce over the chicken, and serve.
Storage options for Death Row Chicken. Store covered in the refrigerator for up to three days. I do not recommend freezing Death Row Chicken due to loss of flavor and texture upon thawing.
UPDATE:
For your convenience, a "copy and paste" version of Death Row Chicken has
been included below.
You may also enjoy: 
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Printable "copy and paste" version:
Death Row Chicken
adapted from: RecipeAddicts
375-degree oven
adapted from: RecipeAddicts
375-degree oven
8-10 chicken thighs, with skin on and bone-in
1 - 2 T butter or rendered lard- as needed for browning
1 pound of mushrooms, sliced
3 - 4 cloves of garlic, minced
2 T butter (or more, it will depend on the mushrooms)
1/4 c Balsamic vinegar
2 C rich chicken stock
salt and pepper to taste
*dry white wine if needed
2 large hands full of baby spinach leaves
Serve with one of the following: rice, pasta, or mashed potatoes
Mince the garlic, set aside. Slice the mushrooms, set aside. Prepare the spinach is needed, set aside.
1 - 2 T butter or rendered lard- as needed for browning
1 pound of mushrooms, sliced
3 - 4 cloves of garlic, minced
2 T butter (or more, it will depend on the mushrooms)
1/4 c Balsamic vinegar
2 C rich chicken stock
salt and pepper to taste
*dry white wine if needed
2 large hands full of baby spinach leaves
Serve with one of the following: rice, pasta, or mashed potatoes
Mince the garlic, set aside. Slice the mushrooms, set aside. Prepare the spinach is needed, set aside.
Cut off any excess fat from the chicken thighs.
Melt the butter in a large skillet, and begin browning the chicken thighs. You must leave room between the pieces of chicken to fry and not steam from overcrowding. Adjust the heat as needed to avoid burning the chicken.
A deep rich dark brown is what you want to achieve on the skin, turn over and brown the other side. When all chicken is browned, remove it to a large flat baking pan, 9X13 or 12X15 as needed for the chicken to fit without overcrowding.
Important: arrange the chicken pieces with a small amount of room around each piece, the stock and mushrooms will surround the meat, and not be over the top of the meat.
Drain excess fat from the skillet, but do not discard the portion that has the sought-after brown bits of flavor!
Drain excess fat from the skillet, but do not discard the portion that has the sought-after brown bits of flavor!
Using the same skillet, add 2 T butter, the minced garlic, and the sliced mushrooms. Sauté the mushrooms to a golden brown, scraping the golden bits from the bottom of the pan. When the mushrooms release their juices, this will help deglaze the pan. Add the chicken stock, vinegar, and salt, and pepper to taste.
Carefully spoon some sauce over each chicken piece, then spoon the mushroom slices around the chicken pieces along with the rest of the pan gravy mixture. Important: the stock mixture should not cover the chicken, the goal is to have the skin continue to bake in the oven and remain crispy.
Carefully spoon some sauce over each chicken piece, then spoon the mushroom slices around the chicken pieces along with the rest of the pan gravy mixture. Important: the stock mixture should not cover the chicken, the goal is to have the skin continue to bake in the oven and remain crispy.
Bake 45 minutes.
Carefully remove chicken from the baking pan, place it on a large serving platter.
Return the platter to the oven to keep warm if desired.
Pour pan juices back into the (same) skillet used to brown the chicken, along with 1/4 c dry white wine. Over medium-high heat reduce the stock by half. The pan gravy will coat the back of a spoon. Add the spinach and simmer briefly until tender.
Spoon the sauce over the chicken, and serve.
Storage options for Death Row Chicken. Store covered in the refrigerator for up to three days. I do not recommend freezing Death Row Chicken due to loss of flavor and texture upon thawing.
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Does indeed sound delicious. Visiting you from the good random fun link up.
ReplyDeleteThank you Lauren, and thanks for stopping by!
DeleteA very interesting recipe, for the combination of textures, and of course, the name.
ReplyDeleteIt is quite tasty! And the name is part of the fun! Thanks for stopping by, I appreciate it.
DeleteLooks good but I pretty much like anything chicken.
ReplyDeleteIt is tasty with a rich flavor, but I agree with you, chicken always satisfies!
DeleteI'm alway up for another good chicken recipe, as there is always chicken. This one sounds scrumptious!
ReplyDeleteThank you, the sauce is quite tasty so be sure to have something there to catch it, potatoes are especially nice...
DeleteThe chicken looks fabulous - and you took it to the next level with the mushrooms! Thanks for sharing at My Big Fat Menopausal Life's Share the Wealth party!! Happy New year!
ReplyDeleteThank you so much! Happy New Year to you and yours!
DeleteThat sounds delicious! Chicken is a favorite around here so Ithink my family would enjoy this with some potatoes! I am visiting your from the Sunday Sunshine Blog Hop. Happy New Year!
ReplyDeleteThank you for the kind words, and taking the time to drop by, I appreciate it! Happy New Year to you and yours, have a wonderful week ahead.
DeleteLooks like great comfort food for winter! Thanks for the detailed recipe!
ReplyDeleteLaurie you are so welcome, I hope you enjoy this dish as much as we do, have a great week ahead and thanks for stopping by!
DeleteHappy new year! I'm featuring you this week when the next To Grandma's house we go party starts, thank you for sharing with us!
ReplyDeleteThank you so much!
DeleteThis sounds so delicious!!
ReplyDeleteThanks! Plus it is pretty easy to make also.
DeleteOh this looks so good! Pinned! Thanks for sharing this great post at the Lazy Gastronome's What's for Dinner party - I love to see what you have to bring. Have a wonderful week.
ReplyDeleteMBFML you are welcome, and thanks for stopping by, I appreciate it!
DeleteYour Death Row Chicken looks amazing! We are featuring your post on Full Plate Thursday, 570 this week. Thanks so much for sharing with us and come back to see us real soon!
ReplyDeleteMiz Helen
Thank you so much Miz Helen!
DeleteOh, this sounds lovely, and I think I actually have all the ingredients here! Okay, tomorrow, here we come!
ReplyDeleteThank you for stopping by, and you will enjoy this lovely meal! Full of flavor, yet not fussy in any way. Take care!
DeleteLove the name! Bernadette, https://newclassicrecipe.com
ReplyDeleteBernadette, thank you!
Delete