Ingredients
- 8 chicken thighs (about 4 pounds), 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 ounces fresh button or cremini mushrooms, halved and/or quartered
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup dry white wine or chicken broth
- 2 tablespoons Dijon-style mustard
- 1 tablespoon snipped flat-leaf Italian parsley
Directions
- Preheat oven to 400 degrees F. Season chicken on both sides with salt, pepper, 1 tablespoon of the rosemary, and 1 tablespoon of the thyme. Heat the olive oil over medium heat in a 12-inch cast iron skillet or very large oven-going skillet. Add chicken, skin side down, to the hot oil and cook for 5 to 7 minutes until browned on one side. Turn chicken pieces over and place skillet into the oven for 15 to 20 minutes or until done (at least 170 degrees F).
- Remove chicken from skillet and set aside. Add mushrooms to skillet and turn heat to medium-high; cook stirring occasionally 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 1 minute more. Remove skillet from heat and add remaining rosemary, thyme, and parsley. Serve mushrooms sauce over chicken.
Nutrition Facts (Three Herb Chicken and Mushrooms)
Per serving: 757 kcal cal., 54 g fat (14 g sat. fat, 11 g polyunsaturated fat, 23 g monounsatured fat), 310 mg chol., 722 mg sodium, 6 g carb., 1 g fiber, 2 g sugar, 55 g pro. Percent Daily Values are based on a 2,000 calorie diet
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