Crispy Braised Chicken and Mushroom

Roast your chicken in a pool of creamy, garlic mushroom sauce. The chicken is tender and juicy. The skin is crispy. Expect every bite to be just as flavorful as the last.


– Chicken Thighs – Beef Broth – Heavy Cream – Worcestershire – Mushrooms

Preheat oven to 375 degrees F. Add beef broth, bay leaves, garlic cloves, Worcestershire, mustard, balsamic vinegar, and beef bouillon to a cast iron pan.


Bring cast iron ingredients to a boil. (Place skillet over medium-high heat.)


Turn off the heat. Stir in heavy cream. Place chicken skin side up in the pan.


Add mushrooms all around the chicken (not on top of the chicken).


Add salt and pepper.


Place skillet in oven and bake until meat thermometer reads 165 degrees F (about 45 minutes).


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