Braised Chicken Thighs in a Mushroom Lemon Cream Sauce
Winter nights call for comfort food, and this hearty braised chicken and mushroom dish fits the bill nicely.
Recipe and photo by Renee of Sweetsugarbean
Prep Time: 25 mins. | Cook Time: 40 mins.
Ingredients
4 bone-in skin on chicken thighs
salt and pepper
2 tbsp olive oil
10 button mushrooms, cut in half
100 g oyster mushrooms, sliced
5 garlic cloves
2 sprigs fresh rosemary
¾ cup whipping cream
½ cup chicken stock
juice of half a lemon
1 tbsp Dijon mustard
salt and pepper
2 tbsp olive oil
10 button mushrooms, cut in half
100 g oyster mushrooms, sliced
5 garlic cloves
2 sprigs fresh rosemary
¾ cup whipping cream
½ cup chicken stock
juice of half a lemon
1 tbsp Dijon mustard
Method
1.Preheat oven to 400F.
2.Pat the chicken dry and season it on both sides with salt and pepper. Place a cast iron skillet over medium high heat and pour in the olive oil. Place the chicken in the hot skillet, skin side down, and cook it for 5 minutes. Flip over and cook another 5 minutes.
3.Stir in the garlic cloves, rosemary and mushrooms. Remove from heat. Stir in the whipping cream, chicken stock, lemon juice and mustard. Place skillet in oven and cook for 35-40 minutes. Serve with mashed potatoes or pasta.
2.Pat the chicken dry and season it on both sides with salt and pepper. Place a cast iron skillet over medium high heat and pour in the olive oil. Place the chicken in the hot skillet, skin side down, and cook it for 5 minutes. Flip over and cook another 5 minutes.
3.Stir in the garlic cloves, rosemary and mushrooms. Remove from heat. Stir in the whipping cream, chicken stock, lemon juice and mustard. Place skillet in oven and cook for 35-40 minutes. Serve with mashed potatoes or pasta.