Recipe- Classic Thyme Roasted Chicken in Mushroom Sauce

This dish is simple and delicious.  It’s great any night of the week, and it’s quite easy to prepare.

Ingredients

  • 4 chicken legs
  • 1 onion, chopped
  • 1-2 cups of mushrooms, sliced (your favourite kind)
  • 1-3 cloves of garlic, chopped (to taste)
  • Dried thyme (to taste)
  • Kosher salt & black pepper
  • 1 tbsp of butter
  • heavy cream (as much as you need)
  • Olive oil

Part 1:  The Chicken

  • Pre-heat your oven to 350 degrees Fahrenheit.
  • Pre-heat a large skillet on med-high.  When the skillet is hot, add the olive oil.
  • Place the chicken legs in the skillet and sear on both sides for 1-2 minutes, or until golden brown.  Do not burn.  As the second side browns add the mushrooms, onions, garlic and thyme.
  • Season to taste with kosher salt and black pepper.  Place the skillet in the oven and roast until cooked through.  Chicken is cooked when internal temperature reads 165 degrees Fahrenheit.
  • Remove the chicken legs from skillet and place on a serving dish.  Cover it with tinfoil and let it rest as you prepare the sauce.

Part 2: The Sauce

  • Place the skillet (still containing the mushrooms, onions and pan drippings) on hot burner.  If there is excess juices from chicken, drain some away.
  • Add heavy cream to de-glaze pan.  Simmer and reduce until sauce looks thick and creamy.
  • Add butter just before sauce finishes and check for seasoning.

Part 3: Putting it all Together

Pour the sauce over the chicken and serve with roasted potatoes (or rice) and a green vegetable.  I like to garnish the chicken with some finely chopped parsley.

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3 thoughts on “Recipe- Classic Thyme Roasted Chicken in Mushroom Sauce

  1. heavy cream (as much as you need)??? How much? “Chicken is cooked when internal temperature reads 165 degrees Fahrenheit”. Question: how long ( roughly)? Don’t use/have a thermometer.

    • 1) Enough to make enough sauce to cover your chicken, it will reduce and thicken though. Keep that in mind.

      2) A thermometer is the only true way to tell if your chicken is cooked. If you don’t have one, get one. If you’re in a pinch, try cutting open one of the pieces and checking for pinkness. This is unreliable though, especially with dark meat as it will be a tad pink anyway.

      A lot of cooking is about intuition. Something developed through trial and error and experience.

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