There’s something incredibly natural and satisfying about cooking with herbs. Add in some mushrooms and you’ve got a great, earthy meal that tastes incredible. This Herb & Mushroom Chicken dish is flavorful and rich, though simple at the same time.
6-8 chicken thighs (skin on)
1/4 tsp salt
1/8 tsp black pepper
1 Tbsp rosemary
1 Tbsp thyme
1 Tbsp olive oil
1 pkg mushrooms, quartered
1 Tbsp flour
1 1/2 cups chicken broth
2 Tbsp Dijon mustard
1 Tbsp parsley
2 cups white rice (prepared according to package directions)
Prepare the chicken by seasoning on both sides with rosemary, thyme, salt and pepper.
In a large oven-proof pot, cook the chicken in olive oil over medium heat. Place the chicken skin-side down and cook for 6-7 minutes, until browned. Flip the chicken and place the pot in a 400 degree oven. Allow the chicken to cook for 15-20 minutes, or until the chicken is cooked through.
Remove the chicken and set aside. Add the mushrooms to the juices left from the chicken (if there’s not enough juice, add some extra olive oil). Cook the mushrooms for 4-5 minutes, or until the mushrooms begin to soften.
Add flour to the skillet, then slowly pour in the chicken broth, whisking constantly. Add the mustard and stir until the sauce thickens and begins to bubble. Remove from heat and add the parsley.
Serve the chicken and sauce over white rice.
While this is essentially another chicken and rice dish, it has a rich taste. The mushrooms add a nice textural element and are my favorite part of the meal.