A delicious and easy prep meal for those busier days…All it takes is 35 minutes to make!
Ingredients
8 Boneless Chicken Thighs
Salt and Pepper
2 Tbls Chopped Fresh Rosemary or 2 Tsp Dried
2 Tbls Fresh Chopped Thyme or 2 Tsps Dried
300g/10.6oz Sliced Mushrooms
1 Tbls Plain Flour
1 Cup Chicken Stock
1/2 Cup White Wine
2 Tbls Dijon Mustard
1 Tbls Chopped Fresh Parsley
Method:
Preheat oven to 200C/400F.
Season chicken skin side up with salt and pepper, 1 tablespoon rosemary (1 tsp dried), 1 tablespoon thyme (1 tsp dried) and close the thighs again.
In a little olive oil brown the chicken on both sides. Remove and place in a baking dish. Place in the oven 15-20 minutes or until fully cooked.
Whilst the chicken is in the oven, prepare the mushroom sauce.
To the same skillet add some butter and fry the mushrooms, then add the flour, stirring to coat. Stir in chicken stock, wine and mustard. Cook and stir until thickened. Turn of heat and add remaining rosemary, thyme and parsley.
Serve mushroom sauce over chicken.
Enjoy!
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