Ingredients:
- 8 Chicken thighs (about 4 pounds)
- 8 oz Button or cremini mushrooms, fresh
- 1 tbsp Flat-leaf italian parsley
- 2 tbsp Rosemary, fresh
- 2 tbsp Thyme, fresh
- 1 cup Chicken broth
- 1/2 cup White wine or chicken broth, dry
- 2 tbsp Dijon-style mustard
- 1 tbsp All-purpose flour
- 1/8 tsp Black pepper
- 1/4 tsp Kosher salt
- 1 tbsp Olive oil, extra-virgin
Instructions:
- Preheat oven to 375°F (190°C).
- Season chicken thighs with kosher salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken thighs to skillet and cook for 6-8 minutes per side, or until browned and cooked through.
- Remove chicken from skillet and set aside.
- Add mushrooms to skillet and cook for 5 minutes, or until softened.
- In a small bowl, whisk together the chicken broth, white wine or chicken broth, Dijon-style mustard, and flour.
- Stir in the mushroom mixture and bring it to a simmer.
- Return the chicken to the skillet and spoon the sauce over the chicken.
- Add the chopped parsley, rosemary, and thyme over the chicken and mushrooms.
- Cover the skillet and transfer to the preheated oven.
- Bake for 25-30 minutes, or until the chicken is cooked through and tender.
This Three Herb Chicken and Mushroom dish is flavorful and comforting. The combination of rosemary, thyme, parsley and mushrooms gives a nice aroma and taste to the dish. This dish can be served with rice or pasta to make it more filling.
