Chicken and mushrooms

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

INGREDIENTS

• 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 

INSTRUCTIONS

• 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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