roasted chicken + mushrooms

roasted chicken + mushrooms

A generous amount of silky braising liquid remains in the pan after cooking—perfect for some crusty bread dunking. You can also serve the chicken with rice or couscous, omitting the potatoes.

  • Herb dressing

  • 1/2 cup extra virgin olive oil

  • 1/3 cup Dijon mustard

  • 3 cloves garlic, smashed

  • 1 tablespoon minced fresh rosemary

  • 1 teaspoon minced fresh sage

  • 1 teaspoon fresh thyme leaves

  • Juice from 1/2 lemon

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 6 bone-in, skin-on chicken thighs

  • 3 tablespoons unsalted butter

  • 2 tablespoons extra virgin olive oil

  • 1/4 cup cognac

  • 3 large carrots, chopped

  • 8 baby Yukons, quartered

  • 1/2 pound cremini mushrooms, stems trimmed, sliced

  • 2 cups frozen white pearl onions

  • 1 1/4 cups low-sodium (or homemade) chicken stock

  1. Make dressing. In a medium bowl, add all ingredients and whisk to combine. Set aside.

  2. Preheat oven to 375°F.

  3. Season both sides of chicken thighs with salt and pepper. Set aside.

  4. In a large, oven-safe skillet over medium heat, add butter and olive oil. Once butter is foaming, place chicken in pan, skin-side down. Working in batches, if necessary, brown chicken on both sides, approximately 10 minutes, turning once. Pour cognac over chicken and simmer for 3 minutes. Carefully remove chicken from pan and set aside. Cover loosely with aluminum foil.

  5. Add carrots and potatoes to pan and cook for 5 minutes. 
Stir in mushrooms and onions. Season with salt and pepper. Continue cooking until onions and mushrooms are softened, about 5 minutes.

  6. Return chicken to pan, nestling pieces into vegetables. Pour broth over chicken. Using a spoon, generously coat chicken thighs with herb dressing and pour remainder over vegetables. Do not stir dressing into broth as it should coat chicken and vegetables with a layer of flavor. Season with salt and pepper.

  7. Transfer pan to oven and bake for 25-30 minutes, until chicken is browned and reaches 165°F on an instant-read thermometer, and vegetables are softened.

Serves 4-6.