Crispy Chicken and Mushroom
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Equipment
- Cast Iron Skillet or dutch oven
Ingredients
- 6 - Chicken Thighs (Bone-In)
- 1 cup - Beef Broth
- 5 - Bay Leaves
- 20 - Garlic Cloves
- 2 Tbsp - Worcestershire
- 2 Tbsp - Maille "Old Style" Mustard
- 1 Tbsp - Balsamic Vinegar
- 1 tsp - Beef Bouillon
- 1/4 cup - Heavy Cream
- 8 oz - Sliced Mushrooms
- 2 tsp - Salt
- 1 tsp - Pepper
Instructions
- 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 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).
- Salt and Pepper.
- Place skillet in oven and bake until meat thermometer reads 165 degrees F (about 45 minutes).
Notes
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