roasted chicken + mushrooms
photo by Jennifer Johnson
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.
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
Make dressing. In a medium bowl, add all ingredients and whisk to combine. Set aside.
Preheat oven to 375°F.
Season both sides of chicken thighs with salt and pepper. Set aside.
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.
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.
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.
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.