Wednesday, January 7, 2015

Chicken and mushrooms

JW said this was amazing and I had to write it down!


  • 4-5 bone-in, skin-on chicken thighs 
  • Kosher salt and freshly ground black pepper, to taste 
  • 1 tablespoons unsalted butter, diced 
  • 2 cloves garlic, minced 
  • 4 ounces cremini mushrooms, halved 
  • 1/2 cup chicken broth
  • 1/4 teaspoon dried thyme 
  • 1/4 teaspoon dried oregano 
  • 1/4 teaspoon dried basil 
  • 1/8 cup heavy cream  (or I used some skim milk and sour cream)
  • 1/8 cup grated Parmesan 
  • 1 teaspoon whole grain mustard 


  • Preheat oven to 400 degrees F. 
  • Season chicken thighs with salt and pepper, to taste.
  • Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. 
  • Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. 
  • Stir in chicken broth, thyme, oregano and basil. Return chicken to the skillet. 
  • Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Set aside chicken; reserving juices in the pan. 
  • Stir in heavy cream, Parmesan and mustard. Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. 
  • Serve chicken immediately, topped with mushroom mixture.

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