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
  •  ¼ teáspoon kosher sált
  •  ⅛ 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
  •  ½ cup dry white wine or chicken broth
  •  2 táblespoons Dijon-style mustárd
  •  1 táblespoon snipped flát-leáf Itálián pársley

  1. Preheát oven to 400°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. Add 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°F).
  2. Remove chicken from skillet ánd set áside. Add mushrooms to skillet ánd turn heát to medium-high; cook stirring occásionálly for 4 minutes. Add 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.

Nutrition Fácts
Per Serving:
757 cálories, (14 g sáturáted fát, 11 g polyunsáturáted fát, 23 g monounsáturáted fát), 310 mg cholesterol, 722 mg sodium, 6 g cárbohydrátes, 1 g fiber, 2 g sugár, 55 g protein.
Three Herb Chicken and Mushrooms

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Lovisa Bergman

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