This recipe came together reasonably quickly to make a really grand weeknight meal with mashed potatoes and a green salad. But it could certainly work as a company dish when you're time-pressed.
Three-herb chicken and mushrooms
From Better Homes and Gardens March 2015
Ingredients
8 chicken thighs, bone-in, skin-on
2 tablespoons chopped fresh rosemary, divided
2 tablespoons fresh thyme leaves, divided
1 tablespoon olive oil
8 ounces cremini or shiitake mushrooms
1 tablespoon flour
1 cup chicken broth
½ cup white wine
2 tablespoons Dijon mustard
1 tablespoons fresh parsley leaves
Method
Preheat oven to 400 degrees. Season chicken with salt and pepper. Press 1
tablespoon each of rosemary and thyme onto the skin.
Heat olive oil in a large oven-safe skillet over medium heat. Brown chicken skin-side down until it picks up a deep golden color. Flip over chicken and put pan in the oven. Cook for another 15 to 20 minutes until done.
Remove chicken from pan and cover to keep warm. Add mushrooms to skillet and cook over medium-high heat until softened. Stir in flour to coat mushrooms and cook for one minute. Add broth, wine and mustard and stir until thickened and bubbly. (This step took a little longer than I might have expected, since it needed a bit of time to reduce a bit to saucy consistency.) Stir in remaining rosemary and thyme.
Serve chicken topped with mushroom sauce and sprinkled with parsley.
Rating: Really quite pleasant and tasty. Very nice treatment on the chicken and a tangy sauce. Totally merits repeating.
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