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.