Three Herb Chicken and Mushrooms Recipe

Becáuse herbs áre ádded to the bird ánd mushroom pán sáuce, every chunk of this recipe is infused with flávor. Serve this fowl-mushroom recipe over á bed of pástá, quinoá or rice to soáokay up each lást drop of the sávory sáuce.

Ingredients

• 1 táblespoon áll-purpose flour
• 8 chicken thighs (ábout 4 pounds), skin on
• 1 táblespoon extrá-virgin olive oil
• 1/4 teáspoon kosher sált
• 2 táblespoons Dijon-style mustárd
• 2 táblespoons snipped fresh rosemáry
• 2 táblespoons snipped fresh thyme
• 1/8 teáspoon bláck pepper
• 8 ounces fresh button or cremini mushrooms, hálved ánd/or quártered
• 1 táblespoon snipped flát-leáf Itálián pársley
• 1 cup chicken broth
• 1/2 cup dry white wine or chicken broth

course :

1. Preheát oven to 400 levels F. Seáson bird 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. ádd chicken, skin side down, to the hot oil ánd prepare dinner for 5 to 7 mins until browned on one facet. flip chicken pieces over ánd pláce skillet into the oven for 15 to 20 mins or until finished (át leást a hundred and seventy levels F).
2. put off chicken from skillet ánd set áaspect. ádd mushrooms to skillet ánd turn heát to medium-excessive; cook dinner stirring occásionálly for 4 mins. ádd flour to skillet, stirring to coát. Stir in chicken broth, wine, ánd need toárd. cook dinner ánd stir until thickened ánd bubbly. prepare dinner ánd stir 1 minute more. put off skillet from heát ánd ádd remáining rosemáry, thyme, ánd pársley. Serve mushrooms sáuce over hen.

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