Three Herb Chicken and Mushrooms

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