Herbed Skillet Chicken Thighs with Mushrooms
- 1 Tbsp butter
- 3 Tbsp olive oil, divided
- 18 oz mushrooms, stemmed and sliced
- 1 large shallot, finely chopped
- kosher salt and pepper
- 8 small chicken thighs (just under 3 lbs)
- 1/3 cup dry white wine
- 1/2 cup chicken broth
- 3 sprigs thyme, plus more for garnish
- 1 Tbsp white miso (optional)
- 1/4 cup heavy cream
Heat oven to 375 degrees F.
Heat butter and 2 Tbsp oil in larege oven-safe skillet on medium-high.
When butter foams, add mushrooms and a pinch of salt.
When butter foams, add mushrooms and a pinch of salt.
Cook, tossing occasionally, 5 minutes.
Add shallot and cook, tossing occasionally, until mushrooms are golden brown, 2-3 min.
Transfer to plate.
Wipe skillet clean.
Return skillet to medium.
Rub chicken with remaining Tbsp oil.
Season each with 1/4 tsp salt and pepper.
Skin side down, brown chicken in skillet, 10-12 minutes.
Drain fat.
Turn chicken over, add wine, then broth and thyme.
Transfer chicken to oven and bake until chicken is cooked through to 165 degrees F, about 5 minutes.
Transfer chicken to a serving plate.
Discard thyme from juices.
Return skillet to medium heat.
Whisk in miso.
Simmer 3 minutes.
Stir in cream and mushroom mixture, heat through, about 2 min.
Serve with chicken and additional thyme to garnish.
Easy Baked Chicken Pieces with Mushrooms
- 3 lb chicken, cut in pieces
- 1 can condensed cream of mushroom soup
- 1 large onion, chopped
- 3-4 oz. can chopped mushrooms
- 1/4 cup water
- 2 Tbsp lemon juice
Arrange chicken pieces in a single layer in a 13x9x2 inch baking dish.
Combine soup, onion, mushrooms and liquid, water and lemon juice in a medium size bowl.
Spoon soup mixture over chicken pieces.
Bake uncovered in 375 degree F oven 1 hour, or until chicken is tender and browned.
