Posted May 13, 2013
My weekend was cut uncharacteristically short by a work event that kept me outside in the cool autumn air for about 12-hours. Aside from taking a large chunk out of my weekend, this also took a large chunk of my energy leaving me without much when it came time for Sunday night dinner. On nights like this when my desire to lay on the couch and watch reruns of Friends greatly outweighs my desire to cook dinner, I search for dishes that can be whipped up quickly and don’t dirty too many dishes. This one pan chicken dish is perfect for that. And it also happens to showcase one of my favorite autumn flavors: mushrooms.
October generally marks mushroom season. These earthy gems are one of my favorite vegetables. I love to eat them stuffed, sauteed and roasted. You will even find me nibbling on a few as I am chopping them before cooking. So needless to say I love when mushroom season rolls around. With all the exotic mushrooms available at this time of year you may be surprised that for this dish, I picked an old stand-by: the crimini or baby portabella mushroom. I picked these mushrooms not only because they are readily available in most super markets but because when roasted their earthy flavor is concentrated and nicely compliments chicken.
Baked Chicken with Mushrooms Recipe
Chicken slow roasted with earthy crimini mushrooms.
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked pepper
- 1/2 teaspoon garlic powder
- 4 chicken thighs
- 4 chicken drumsticks
- 2 cups quartered crimini mushrooms (about 10 mushrooms)
- olive oil
- 1 cup chicken broth
- 4 whole cloves garlic, peeled
- 1 tablespoon fresh thyme leaves removed from stems
- Preheat oven to 350 degrees.
- In a bowl mix together salt, pepper and garlic powder.
- Season both sides of the chicken with the salt mixture.
- In a large cast iron skillet or other heavy bottom, oven proof skillet, use enough olive oil to lightly cover the the bottom of the pan and heat over medium heat. Once oil is hot, brown chicken pieces. About 4 minutes per side. Transfer chicken to a plate. Reserve 1 tablespoon of pan drippings.
- Add mushrooms to the reserved pan drippings. Cook for 2 minutes. Return browned chicken to pan. Pour chicken broth over the top. Place garlic cloves around chicken. Sprinkle with thyme.
- Place skillet in the oven and cook for 25-30 minutes or until chicken is cooked through and skin is browned. While the chicken is cooking spoon pan juices over the top every 10 minutes.
- Transfer cooked chicken to platter and cover to keep warm. Place skillet on the top and bring sauce to boil. Allow to cook for 5 minutes or until reduced by 1/3.
- Spoon mushrooms, garlic cloves and reduced pan juices over the top. Serve.
While this was cooking, I popped some white rice into the rice cooker. It was the perfect accompaniment to soak up the pan juices nice. Enjoy!