Creamy Mushroom Chicken
**Ingredients:**
– 4 chicken thighs (skin-on, bone-in) or a combination of thighs and drumsticks
– 8 oz (225g) mushrooms, sliced
– 1 medium onion, chopped
– 3 garlic cloves, minced
– 1 cup (240ml) heavy cream
– 1 cup (240ml) chicken broth
– 1 tbsp Dijon mustard
– 2 tbsp olive oil or butter
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
**Instructions:**
1. **Prepare the Chicken:**
– Season the chicken pieces with salt and pepper.
– Heat the olive oil or butter in a large skillet over medium heat.
– Add the chicken, skin-side down, and cook until golden brown on both sides. Remove the chicken and set aside.
2. **Cook the Mushrooms:**
– In the same skillet, add the mushrooms and onions. Sauté until the mushrooms are golden and the onions are soft.
– Add the garlic and cook for another minute.
3. **Make the Sauce:**
– Stir in the Dijon mustard, dried thyme, and rosemary.
– Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
– Add the heavy cream and stir to combine.
4. **Cook the Chicken:**
– Return the chicken to the skillet, skin-side up.
– Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
5. **Finish and Serve:**
– Remove the lid and let the sauce reduce slightly if it’s too thin.
– Taste and adjust seasoning with more salt and pepper if needed.
– Garnish with fresh parsley before serving.
Serve this dish with mashed potatoes, rice, or a side of crusty bread to soak up the delicious sauce. Enjoy!
