Three-Herb Chicken and Mushrooms

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Original recipe from Martha Stewart

kept bysimbakins
recipe by

Categories:
- Main Dish

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Ingredients:

8 chicken thighs, skin on
salt and pepper
2 tablespoons rosemary
2 tablespoons thyme
1 tablespoon olive oil
8 ounces cremini or button mushrooms, sliced
1 tablespoon all-purpose flour
1 cup chicken broth
1/2 cup white wine
2 tablespoons Dijon mustard
1 tablespoon fresh Italian parsley, chopped

Preheat oven to 400 degrees. Season the chicken with salt and pepper, i tablesppon rosemary and 1 tablespoon thyme. In a large cast-iron skillet, heat olive oil over medium heat. Add the chicken, skin sides down. Cook 5 to 7 minutes until browned on one side. Turn the chicken pieces over and place skillet in the oven. Bake 15 to 20 minutes or until done.

Remove the chicken from the skillet, set aside and cover to keep warm. In the same skillet, cook the sliced mushrooms. Heat 4 minutes. Add flour to the skillet. Stir in the chicken broth, wine, and mustard. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Remove from the heat. Add the reminaing rosemary and thyme, and the parsley.

Serve mushrooms over chicken.