I have a love/hate relationship with my camera.

This is one of those dinners that I wish the picture showed how good it really was. But, as any food blogger knows, the kitchen is the WORST place for photography, especially since my overhead lights are half LED bright white and other others are old yellow ones.

I chose to go ahead with this recipe despite the horrible picture for one reason: EVERYONE (yes including my daughter AND her friend) ate it, and even asked for seconds! My son’s mashed potatoes were practically swimming in the sauce! I would have taken a picture of that, but that probably wouldn’t have been particularly appealing to most of you.

I got this recipe from DamnDelicious and it is just that. Pretty Damn Delicious. The only change I made was substituting all the chicken broth for half chicken broth and half white wine, just because wine makes everything better, don’t you agree? 😉

Now just before you freak out at the number of steps listed below in the recipe, let me just break it down for you because it really is easy enough to make during the week.

You want to first brown the chicken in a very hot skillet in some butter. Set it aside.
In the same pan, sauté the mushrooms and garlic then stir in the broth, wine and spices.
Put the chicken back in the pan and roast it for about 30 min.
When it’s done, take the chicken and put it on a platter (or large dish) and add the cream, parm cheese and mustard to the yummy wine & butter that’s in the pan – reduce until glossy and pour over the chicken (or put the chicken back in the skillet, whichever works for you).
Serve with these delicious mashed potatoes and green beans and you will be one happy camper!

Roasted Chicken in a Wine and Butter Sauce

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Ingredients

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8 bone-in, skin-on chicken thighs
3 Tablespoons butter, divided
3 cloves garlic, minced
8 ounces mushrooms of your choice, chopped
½ cup chicken broth
½ cup white wine
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried basil
¼ cup heavy cream
¼ cup parmesan cheese, freshly grated
1 Tablespoon Dijon mustard
salt and pepper

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Instructions

Preheat the oven to 400 degrees F.
Rinse the chicken and place it on a baking sheet lined with paper towels. Pat dry and season generously with salt and pepper.
Turn the stove on high and let a large (12″) cast iron skillet heat up until you can only hold your hand over it for a few seconds, but not smoking.
Melt 2 Tablespoons butter and carefully add the chicken skin side down to the pan. You may have to do this in 2 batches depending on the size of your pan.
Cook the chicken until is nice and brown 4-5 minutes. Flip and do the other side.
Take the chicken out and keep warm on a plate.
Melt remaining butter in the pan and add the mushrooms until they have released all their liquid – approx. 5 min. Add the garlic and cook 1 min more. Season with salt and pepper.
Stir in the broth, wine and spices, taste for seasonings and add salt and pepper if needed.
Return the chicken to the pan and place it in the oven until it is cooked through or reaches an internal temp of 165 – approx. 25-30 min.
Once the chicken is cooked through, place it on a large serving platter or dish.
Put the cast iron skillet over medium heat and add the cream, parm cheese and mustard. Bring it to a slow boil and reduce to a simmer. Cook until thickened, reduced and glossy.
Pour over chicken and serve.