makes 4 servings · prep time: 10 minutes · cook time: 30 minutes
This chicken and mushroom dish is so tender and juicy and packs so much flavor that it’s hard to believe it can be ready and on the table so fast. You’ve got to love any recipe that calls for inexpensive ingredients, dirties only one pot, and is quick and easy to prepare while still being incredibly flavorful.
• 8 bone-in, skin-on chicken thighs (about 2 pounds)
• 2 teaspoons sea salt
• ½ teaspoon ground black pepper
• 4 teaspoons dried oregano leaves, divided
• 4 teaspoons dried rosemary leaves, divided
• 4 teaspoons dried thyme leaves, divided
• 2 tablespoons olive oil
• 8 ounces cremini mushrooms, quartered
• 1 cup chicken stock
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• Torn fresh flat-leaf parsley, for garnish (optional)
1.Preheat the oven to 400°F.
2.Season the chicken thighs on both sides with the salt, pepper, and 2 teaspoons each of the oregano, rosemary, and thyme.
3.Heat the olive oil in a large cast-iron or other ovenproof skillet over medium heat. When the pan is hot, add the chicken thighs, skin side down. Cook for 5 to 6 minutes, until the skin is nice and crispy.
4.Flip the chicken thighs over and transfer the skillet to the oven. Bake for 15 to 20 minutes, until the chicken is cooked all the way through.
5.Return the skillet to the stovetop. Remove the chicken to a plate and cover to keep warm.
6.Put the mushrooms in the skillet and cook over medium heat for 5 minutes, or until they have released their liquid and are tender.
7.Add the chicken stock, Dijon mustard, garlic, and remaining dried herbs and cook for an additional 3 minutes, until the stock is slightly reduced.
8.Plate the chicken and pour the sauce over the top. Garnish with fresh parsley, if desired.
CALORIES: 392 | FAT: 30 g | PROTEIN: 30 g | TOTAL CARBS: 4.3 g | DIETARY FIBER: 1.8 g | NET CARBS: 2.5 g