Spring is right around the corner. In just a couple of weeks now temperatures will start to rise and it’ll start to stay light later. This dish is perfect for these cusp weeks. The weeks when you still want something tummy warming and hearty but yet something light and fresh. In this case, baked chicken, half and half and mushrooms warm the tummy while fresh chopped chives give the dish a bit of spring flavor and not to mention, a little pop of color.
One of my favorite things about cooking is using one recipe technique and applying it to many different recipes. I find that it can make cooking more comfortable. You pretty much already know what you are doing because you have the steps, you are just using different ingredients. Take this recipe for instance. When I set out to make it, I was thinking of the recipe for 40 Clove Chicken that I posted a while back. The chicken in this recipe is cooked pretty much the same but instead of 40 cloves of garlic, mushrooms and the chives are the stars in this dish. I would recommend serving it with rice, noodles or even mashed potatoes. All of which will soak up the sauce very nicely.
Mushroom Chive ChickenPrint Recipe
- 8 pieces chicken ( I used a mixture of drumsticks and thighs)
- kosher salt and fresh cracked pepper
- 3 tablespoons olive oil
- 12 crimini mushrooms, quartered
- 5 cloves garlic, chopped
- 1/4 cup plus 1 tablespoon chopped chives
- 1/4 cup chicken broth
- 1/2 cup half and half
Preheat oven to 350 degrees.
Rinse and pat dry the chicken. Season liberally with salt and pepper.
Heat olive oil in a dutch oven over medium heat. Cook chicken just until browned. Transfer to a plate. In the same pan that you cooked the chicken in, add in the mushrooms cook 3 minutes. Return the chicken to the pan, sprinkle garlic and 1/4 cup of chives over the top. Pour in chicken broth. Cover and bake for 30 minutes. Remove the lid and bake the chicken for additional 10 - 15 minutes or until chicken is cooked through.
Remove chicken from oven. Transfer chicken to a serving platter and cover to keep warm. Place dutch oven back on the stove and turn heat to medium. Bring to a boil. Stir 1 tablespoon of hot pan drippings into the half and half to temper it. Reduce heat and slowly whisk tempered half in half into sauce. Cook 3 – 5 minutes or until sauce thickens slightly. Stir in remaining chives. Spoon sauce over chicken and serve.