Description
A comforting dish that encapsulates the rustic charm of French cuisine, perfect for family gatherings.
Ingredients
- 4 chicken thighs, skin-on and bone-in
- 2 cups of fresh mushrooms, sliced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 cup of heavy cream
- 1 cup of chicken broth
- 1 tablespoon of Dijon mustard
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Heat some olive oil in a large skillet over medium heat.
- Add the chicken thighs, seasoned with salt and pepper, and brown on both sides, about 4-5 minutes per side.
- Remove the chicken and set aside. In the same skillet, add the chopped onions, and sauté until translucent, about 5 minutes.
- Add the garlic and mushrooms, and cook until tender.
- Stir in the Dijon mustard, thyme, chicken broth, and cream. Mix well and bring to a simmer.
- Nestle the browned chicken into the skillet and cover it with the sauce.
- Transfer everything to a casserole dish and cover with aluminum foil.
- Bake for 45 minutes, then remove the foil and bake for an additional 15 minutes to let the top brown.
- Garnish with fresh parsley and serve hot.
Notes
For a richer flavor, use bone-in, skin-on thighs. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French