Ingredients
-
1 small chicken, cut into pieces, bone in (about 2 pounds). See note.
-
2 tablespoons extra virgin olive oil
-
2 tablespoons butter
-
3 shallots or 1 sweet onion, chopped
-
3 cloves garlic, minced
-
4 carrots, chopped
-
1 pound mixed mushrooms, halved (See notes.)
-
2 cups white wine
-
1 cup heavy cream – I prefer Kalona grass-fed dairy
-
2 tablespoons Dijon mustard
-
1/2 cup grated parmesan cheese
-
4 sprigs fresh thyme
- salt and pepper (or M-Salt)
Instructions
- Preheat oven to 400 degrees F. Season the chicken pieces with salt and pepper (or M-Salt).
- Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat. When the oil begins to shimmer, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add butter, shallots/onion, garlic, carrots, and mushrooms. Cook, stirring regularly until the onions have caramelized and the vegetables are soft, 5-10 minutes.
- Add the wine, cream, mustard, and parmesan. Season with salt and pepper.
- Bring the mixture to a boil over high heat. Place the browned chicken back into the skillet, skin side up. It should be mostly submerged.
- Add the thyme and transfer the pan to the oven and roast for 25-30 minutes or until the chicken is cooked through and the sauce is reduced.
Notes
- You can make this recipe with any chicken on the bone pieces/parts. I used two breasts and two thigh/drumsticks, but you could use all breasts, all thighs, etc. depending upon your preference.
- I used a mixture of three types of mushrooms: baby bellas, shitake and oyster.
- Reisling wine is typically used in this dish, but you can use any white wine you have on hand, provided it isn’t too sweet.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: recipe
- Method: oven
- Cuisine: French