Chicken with garlic and mushroom sauce recipe

Dinner tonight, August 1, 2015
Delicious and easy everyday dish for the busy housewife or working mom
6 servings
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 8-10 chicken thighs
  • 20 garlic cloves, peeled
  • 1 cup mushrooms, cleaned and sliced
  • 1 cup chicken stock
  • ¼ cup half and half
  • 1 tablespoon fresh thyme or 2 teaspoons dried
  • salt and pepper to taste
1) In a large, heavy-bottomed Dutch oven over medium-low heat, add butter and drizzle olive oil. When butter has melted, add chicken thighs, and cook for about 3-5 minutes. With tongs, flip chicken thighs over to cook on other side. Cook an additional 3-5 minutes. Using tongs, remove chicken to a plate and set aside.
Add whole garlic cloves and mushrooms to Dutch oven. Stirring constantly, cook garlic and mushrooms until lightly browned, taking care not to burst garlic. Remove from Dutch oven to a small bowl and set aside.
Add chicken stock to the bottom of the Dutch oven, stirring to remove any browned bits that have stuck to the bottom of the pan. As stirring, add half and half to the chicken stock.
Add back chicken, then garlic and mushrooms. Add thyme.
Cover and allow to simmer over medium-low heat for 45 minutes, or until the juices run clear when the meat of the chicken thigh is pierced with a knife.

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