Chicken Thighs with Mushroom Sauce

While most varieties of mushrooms are available year-round, many reach their peek season in the fall and winter. That means now. It explains why I yearn for mushrooms more this time of year. While we might not be aware of it, I think our internal “desires” are very much season driven.

Case in point – the mushroom. Did you know that mushrooms, particularly white button, are one of the few non-animal sources of Vitamin D? I don’t know about the rest of the world, but here in America Vitamin D deficiency is a big problem. Our bodies produce Vitamin D in response to our skin exposed to sunlight. Since we spend most of our waking hours under artificial light, many adults are deficient. Mushrooms are a good natural source of Vitamin D. Mushrooms just happen to peek during the colder months, when the days are shorter and there is less sunlight. Sounds like nature was looking after us.

As long as mushrooms are at their peek and we need them now more than at any other time of the year, why not enjoy taking our “vitamins” by cooking up a delicious chicken supper?

Chicken Thighs with Mushroom Sauce
8 Chicken Things
1/2 teaspoon Kosher Salt
1/8 teaspoon Black Pepper
2 tablespoons Fresh Rosmeary, snipped
2 tablespoons fresh Thyme, snipped
1 tablespoon Olive Oil
8 oz White Button Mushrooms, sliced
1 tablespoon Flour
1 cup Chicken Stock
1/2 cup White Wine
2 tablespoons Dijon Mustard
1 tablespoons Italian parsley, snipped

Heat oven to 400 degrees.

Season chicken on both sides with salt and pepper, set aside.

Snip Rosemary and Thyme. Season thighs with  1 tablespoon of the rosemary, and 1 tablespoon of the thyme.

Heat the olive oil over medium heat in a 12-inch cast iron skillet.

Add chicken, skin side down, to the hot oil and cook for 5 to 7 minutes until browned on one side.

Turn chicken thighs over, skin side up. Place skillet into the oven and bake for 15 to 20 minutes or until done. Thighs should be 170 degrees, and juices should run clear when pierced near the bone.

While the chicken is cooking, wash and slice mushrooms. Set aside until ready to use.

Remove chicken from skillet and set on a platter. Cover with a large metal bowl or tent to keep warm.

Add mushrooms to now empty skillet. Cook, stirring occasionally, over medium-high heat for 4 minutes.

Sprinkle flour over the mushrooms in the skillet, stirring to coat.

Add in chicken stock, wine, and mustard. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove skillet from heat. Snip parsley, divide in half. Add remaining Rosemary, thyme and half of the parsley to the skillet.

Spoon mushrooms sauce over chicken. Garnish with remaining snipped parsley and serve immediately.

This recipe goes well with your favorite Rice Pilaf or Herb Risotto.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen