Roasted Chicken in a Wine and Butter Sauce
- 8 bone-in, skin-on chicken thighs
- 3 Tablespoons butter, divided
- 3 cloves garlic, minced
- 8 ounces mushrooms of your choice, chopped
- 1/2 cup chicken broth
- 1/2 cup white wine
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese, freshly grated
- 1 Tablespoon Dijon mustard
- salt and pepper
- 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.