Chicken with Creamy Mushroom Gravy

By jimihndrks-2

Ingredients

• 8 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 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
• Kosher salt and freshly ground black pepper, to taste

Details

Preparation time 10mins
Cooking time 40mins
Adapted from damndelicious.net

Preparation

Step 1

Preheat oven to 400 degrees F. Lightly coat a 9x13 baking dish with nonstick spray.

Season chicken thighs with salt and pepper, to taste.

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.

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.

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.

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.

Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.

Notes
*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.