Herb And Mushroom Chicken Recipe


  • 8 Chicken pieces
  • Salt and Pepper, to taste
  • 2 TB Fresh Rosemary, chopped, divided
  • 2 TB Fresh Thyme, chopped, divided
  • 2 TB Olive Oil
  • 250g Mushrooms, halved or quartered
  • 2 TB Flour
  • 1 cup Chicken Stock
  • 1/2 cup Dry White Wine (or more Chicken Stock)
  • 2 TB Dijon Mustard
  • 1 TB Parsley, chopped (plus extra to sprinkle)

Herb And Mushroom Chicken Recipe


  1. Pre-heat the oven to 200 deg C (400 deg F)
  2. Season the Chicken with Salt and Pepper, as well as 1 TB Rosemary and 1 TB Thyme.
  3. In a large oven proof skillet, heat the Oil – place the Chicken skin side down and fry 5 minutes or until the skin has browned – turn over.
  4. Transfer the skillet with the Chicken to the oven and bake 25 – 30 minutes or until cooked through.
  5. Remove the Chicken and set aside.
  6. Using the same skillet, brown the Mushrooms until golden and just tender.
  7. Sprinkle over the Flour and stir through – add the Chicken Stock, Wine, Mustard, remaining Rosemary and Thyme – simmer over medium heat until the sauce has thickened – stir in the Parsley and transfer to a serving dish.
  8. Serve the mushroom sauce over the Chicken, sprinkled with extra Parsley with rice or mashed potatoes.
Source: With A Blast


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