Three-Herb Chicken & Mushrooms (4-26-2016)
Mom's Tips
April 26th, 2016 by Jim Field
- 8 chicken thighs, skin on
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 tablespoons snipped fresh rosemary
- 2 tablespoons snipped fresh thyme
- 1 tablespoon extra virgin olive oil
- 8 oz. mushrooms, quartered or halved
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 tablespoons Dijon mustard
- 1 tablespoon snipped fresh Italian parsley
- Preheat oven to 400 degrees. Season chicken on both sides with salt, pepper, 1 tablespoon of the rosemary and 1 tablespoon of the thyme. In a large cast iron or other oven-going skillet, heat olive oil over medium heat. Add chicken, skin sides down; cook 5 to 7 minutes until browned on one side. Turn chicken pieces over and place skillet in the oven. Bake 15 to 20 minutes or until done (170 degrees).
- Remove chicken from skillet; set aside and cover to keep warm. In the same skillet, cook and stir mushrooms over medium-high heat for 4 minutes. Add flour to skillet, stirring to coat. Stir in chicken broth, wine and mustard. Cook and stir until thickened and bubbly; cook and stir one minute more. Remove skillet from heat. Add remaining rosemary, thyme and the parsley. Serve mushrooms and sauce over chicken. Makes 4 servings.