Saturday, April 16, 2016

Herb Chicken with Mushrooms

I love a skillet dish that I can make and then pop in the oven to finish. It gives time to enjoy a glass of wine before dinner and tonight we were able to sit out on the deck for the first time! Please let spring be here to stay!!

1 pkg boneless chicken thighs
1 pkg drumsticks
2 T chopped fresh rosemary
2 T chopped parsley
2 T dried thyme
1 pkg sliced mushrooms
1 cup chicken stock
1/2 cup dry white wine
salt and pepper
2 T Dijon mustard
olive oil

Preheat oven to 400

Season the chicken with salt, pepper and half the the rosemary and thyme. Brown chicken (in oven proof skillet) in olive oil on each side about 4 minutes per side. Remove chicken. Throw in the mushrooms and brown for several minutes, then pour in chicken broth and whisk in the mustard. Add the wine and bring to a boil. Turn off heat and add the chicken back in as well as the rest of the thyme, rosemary and parsley. Bake in oven 30 minutes.

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