This creamy chicken and mushrooms dish is inspired by the oh so talented Feasting at Home:)
(2) 10 oz packages of Baby Bella Mushrooms, quartered
4-5 chicken thighs
4 garlic cloves, minced
1 cup chicken broth or stock
Salt & pepper to taste
Preheat oven to 375°F. Saute mushrooms in a little olive oil along with the shallot and cook until both have softened (add a little butter here, if you’d like). Remove to a plate and set aside. Sear chicken next. Add a little more oil to the pan and cook skin-side down first. Don’t flip until skin is golden and crispy. You’re not cooking all the way through here, just browning both sides.
In a separate skillet, heat oil and fry sage for about 30 seconds on each side. Remove to a paper towel-lined plate.
Once chicken is done, remove it from the pan and deglaze the pan with white wine, making sure to scrape up all the crispy bits in the pan. Turn heat down to med / low and add garlic and broth. Let simmer for 3 to 5 minutes and finally taste for seasoning. When you’re happy with it, add the chicken and veg to the pan and finish cooking in the oven. Juices from chicken will run clear when chicken is done, about 10 minutes.