Three Herb Chicken and Mushrooms

Three Herb Chicken and Mushrooms

Lightly adapted from a Better Homes & Gardens recipe.

8 chicken thighs, skin on, or any variation of pieces you prefer
¼ teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons fresh rosemary, finely chopped and divided
2 tablespoons fresh thyme, finely chopped and divided
1 tablespoon extra-virgin olive oil
6 to 8 ounces crimini or button mushrooms, halved or quartered
1 tablespoon all-purpose flour
1 cup chicken broth or stock
½ cup dry white wine (sauvignon blanc or chardonnay)
2 tablespoons Dijon mustard
1 tablespoon fresh Italian parsley, finely chopped

Preheat oven to 400 degrees.

Season chicken on sides with salt, pepper, 1 tablespoon of the rosemary, and 1 tablespoon of the thyme. In a large cast-iron or other oven-safe skillet, heat the olive oil over medium heat. Add the chicken, skin sides down; cook for 5 to 7 minutes until browned on one side.

Turn chicken pieces over and place skillet in oven, or transfer to a baking dish, skin sides up. Set pan aside to be used again when making the sauce.

Bake for 15 to 20 minutes until cooked through and an internal temperature of 170 degrees has been achieved. Use a meat thermometer to ensure accuracy.

If using one pan, remove chicken from skillet; set aside and cover to keep warm. If using a baking dish, pour all the liquid drippings into the same pan/skillet used to cook the chicken, then cover baking dish with foil to keep chicken warm.

In the skillet, cook and stir the mushrooms over medium-high heat for 4 minutes. Sprinkle the flour over the mushrooms, stirring to coat, and cook for another minute. Stir in the chicken broth/stock, white wine and mustard. Continue cooking over medium-high heat, stirring occasionally, until sauce is thickened and bubbly, then cook and stir for 1 minute more.

Remove skillet from heat. Stir in the remaining rosemary, thyme and the parsley. Serve mushrooms and sauce over chicken with roasted red potatoes and a simple mixed greens salad.