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Creamy Chicken and Mushrooms

Source of Recipe

Elizabeth Lindemann, Bowl of Delicious


Recipe Introduction

"This chicken dinner truly is a winner winner. Between the crispy skin on the perfectly roasted chicken thighs to the decadent but simple creamy mushroom sauce flavored with fresh thyme... oh boy. Are you in for a treat! This recipe is easy to make and is sure to be a crowd pleaser, whether you're making a weeknight dinner for your family or cooking for a special occasion. I served this over cooked whole-wheat pasta; the sauce coated every delicious bite. It would be great served on its own, or over rice, mashed potatoes - or even with a good loaf of crusty bread."

Recipe Link: https://tinyurl.com/45yx77b2

List of Ingredients

â—¦ 1 tablespoon butter
â—¦ 1 tablespoon olive oil
â—¦ 4 bone-in, skin-on chicken thighs
â—¦ Kosher salt and black pepper
â—¦ 1 small yellow onion, quartered and thinly sliced
â—¦ 16 ounces sliced mushrooms (such as baby portobello / cremini)
â—¦ 1 teaspoon fresh thyme leaves, or ½ teaspoon dried
â—¦ 2 tablespoons all-purpose flour
â—¦ 1 cup chicken broth
â—¦ ½ cup heavy cream


Recipe

Preheat your oven to 425 degrees F and line a baking sheet with foil.

Heat the butter with the olive oil in a large skillet over medium-high heat. Season both sides of the chicken thighs with kosher salt and black pepper, liberally. Sear the chicken skin-side down, for 3 to 4 minutes, or until it's browned and releases easily from the pan. Remove the chicken to the prepared baking sheet, skin side up. Bake for about 30 minutes, or until internal temperature of the chicken is 165 degrees F.

While the chicken is baking, make the mushroom sauce:
Add the sliced onion and mushrooms to skillet along with a pinch of salt and pepper and the fresh thyme, and sauté over medium-high heat, stirring only occasionally, until mushrooms are browned, 5 to 10 minutes.

Add the flour to the mushroom-and-onion mixture and stir to coat, continuing to cook for another one minute. Gradually pour in the chicken broth. Stir and continue to cook over medium heat, until sauce has thickened. Stir in the heavy cream. Turn off heat and taste; adjust seasoning, if necessary.

When the chicken is done cooking, remove from oven and place in the skillet with the mushroom sauce, along with a spoonful or two of the juices from baking. Serve chicken with mushroom sauce over the top and crusty bread to mop up all the delicious sauce!

Makes 4 servings