| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
serves
|
Ingredients
- 8 chicken thighs bone-in, skin-on
- Salt and pepper to taste
- 60 grams butter diced
- 3 cloves garlic minced
- 225 grams cremini or button mushrooms halved
- 1 cup chicken stock
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 60 ml double cream
- 1/4 cup Parmesan cheese grated
- 1 tablespoon wholegrain mustard
Ingredients
|
Instructions
- Preheat oven to 200 C.
- Season chicken thighs with salt and pepper, to taste.
- Melt 40g butter in a large oven-proof skillet (frypan) over medium high heat.
- Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Melt remaining 20g butter in the skillet.
- Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste.
- Stir in chicken broth, thyme, oregano and basil. Return chicken to the skillet.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 80 C, about 25-30 minutes.
- Set aside chicken; reserving juices in the pan.
- Stir in double cream, Parmesan and mustard.
- Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes.
- Serve chicken immediately, topped with mushroom mixture.
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