Oh, this looks so good that I have to try it! Crisp-tender chicken baked to perfection, smothered in creamy mushroom sauce that is easily made from scratch! From damndelicious.net.
Chicken with Creamy Mushroom Sauce
Ingredients:
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley leaves
For the mushroom sauce
1 tablespoon unsalted butter
2 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups half and half*
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Pinch of crushed red pepper flakes (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
Directions:
1. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
2. Season chicken thighs with salt and pepper, to taste.
3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
4. Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat.
5. To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
6. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
7. Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
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