Ingredients
2lbschicken thighs,with bone and skin
½tspseasoned salt & pepper,to taste
1tbspolive oil
1tbspbutter
1lbmushrooms,sliced ½” thick
2tspsoy sauce
4clovesgarlic,minced
½tspdried thyme leaves
½tspdried rosemary,slightly crushed
⅔cupchicken broth
½cupwhite wine,optional
Preparation
Preheat oven to 425 degrees F.
Season chicken with salt & pepper. Set aside.
Heat butter and oil in a 10-inch skillet over high heat. Add chicken, skin side down, and brown without moving the chicken for about 4 to 5 minutes. Remove from pan and set aside.
Quickly toss the mushrooms with soy sauce. Cook mushrooms, garlic, thyme and rosemary until mushrooms are tender, about 5 minutes.
Add chicken broth and white wine. Simmer 2 minutes.
Place seasoned chicken, skin side up over the mushrooms.
Bake for 35 to 40 minutes or until chicken reaches 165 degrees F. Broil 1 minute if desired.
Spoon mushroom sauce over chicken. Garnish with parsley and serve.
