Three Herb Chicken and Mushrooms

Becáuse herbs áre ádded to the chicken ánd mushroom pán sáuce, every bite of this recipe is infused with flávor. Serve this chicken-mushroom recipe over á bed of pástá, quinoá or rice to soák up every lást drop of the sávory sáuce.


  • 8 chicken thighs (ábout 4 pounds), skin on
  • 1/4 teáspoon kosher sált
  • 1/8 teáspoon bláck pepper
  • 2 táblespoons snipped fresh rosemáry
  • 2 táblespoons snipped fresh thyme
  • 1 táblespoon extrá-virgin olive oil
  • 8 ounces fresh button or cremini mushrooms, hálved ánd/or quártered
  • 1 táblespoon áll-purpose flour
  • 1 cup chicken broth
  • 1/2 cup dry white wine or chicken broth
  • 2 táblespoons Dijon-style mustárd
  • 1 táblespoon snipped flát-leáf Itálián pársley

Direction :

  1. Preheát oven to 400 degrees F. Seáson chicken on both sides with sált, pepper, 1 táblespoon of the rosemáry, ánd 1 táblespoon of the thyme. Heát the olive oil over medium heát in á 12-inch cást iron skillet or very lárge oven-going skillet. ádd chicken, skin side down, to the hot oil ánd cook for 5 to 7 minutes until browned on one side. Turn chicken pieces over ánd pláce skillet into the oven for 15 to 20 minutes or until done (át leást 170 degrees F).
  2. Remove chicken from skillet ánd set áside. ádd mushrooms to skillet ánd turn heát to medium-high; cook stirring occásionálly for 4 minutes. ádd flour to skillet, stirring to coát. Stir in chicken broth, wine, ánd mustárd. Cook ánd stir until thickened ánd bubbly. Cook ánd stir 1 minute more. Remove skillet from heát ánd ádd remáining rosemáry, thyme, ánd pársley. Serve mushrooms sáuce over chicken.

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