Chicken thighs are a budget-friendly alternative to chicken breasts, and if cooked properly, the flavour is amazing. Since the thighs can be tough, and fatty, braising is a great way to cook them. That being said, the first step is to brown the chicken thighs in a heavy skillet. I use an ovenproof skillet, but if you don’t have one, use your regular frying pan and a baking dish to put the chicken in to braise.
Coat the skin side of the chicken with onion powder, sage, and marjoram.
Preheat your oven to 400 degrees, and remove the thighs to a plate and set aside. Pour off the fat from the pan, and return it to the burner. Add two cups of sliced mushrooms (button or cremini work well), one medium diced onion, and a tablespoon of minced garlic. Saute the vegetables until the mushrooms are browned and tender.
Place the chicken thighs over the onion and mushroom mixture skin side up. Add just enough chicken broth to cover the bottom of the thighs, but not the crispy skin you did the work to make. Since we’re going to make an alfredo sauce with the braising liquid later, I would recommend using a no-salt-added broth.
Pop the pan into the oven. If you’re using a baking dish, you would pour the onions and mushrooms into the pan, and place the chicken over top, following the steps from there.
When the chicken has been in the oven for about fifteen minutes, put a pot of water on to boil for the fettuccine. Once it’s boiling rapidly, add enough fettuccine for your meal, and remove the chicken from the oven. Place the chicken thighs on a plate, and put the liquid on a burner to bring it to a boil.
Stir in one 8 oz package of light cream cheese. Make sure to whisk continually so the cream cheese melts into the liquid and doesn’t separate.
Drop the cooked fettuccine into the sauce, and mix well.
That’s all there is to a braised chicken thigh and fettuccine dinner! Serve it up with your favourite vegetable for a fully balanced meal.