United Group Insurance

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
  1.  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).
  2. 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.