Ingredients:
8 chicken thighs (about 4 pounds), skin on
¼ teaspoon kosher salt
⅛ teaspoon black pepper
2 tablespoon snipped fresh rosemary
2 tablespoon snipped fresh thyme
1 tablespoon extra-virgin olive oil
8 ounce fresh button or cremini mushrooms, halved and/or quartered
1 tablespoon all-purpose flour
1 cup chicken broth
½ cup chicken broth
2 tablespoon Dijon-style mustard
1 tablespoon snipped flat-leaf Italian parsley
Instructions:
Preheat oven to 400°F. Season chicken with salt, pepper, 1 tablespoon rosemary, and 1 tablespoon thyme. Heat olive oil in a skillet over medium heat, cook chicken skin-side down for 5-7 minutes until browned. Turn chicken and place skillet in the oven for 15-20 minutes until done.
Remove chicken, add mushrooms to skillet, cook over medium-high heat for 4 minutes. Add flour, stir to coat. Stir in broth and mustard, cook until thickened. Add remaining herbs. Serve sauce over chicken.Prep Time: 10min | Cooking Time: 25min | Total Time: 35min
Kcal: 757 Kcal | Servings: 4 servings