Chicken with Mushroom Sauce

There's something about mushrooms, shallots, thyme and cream that go so well together I could drink an entire bowl of just their juices. If you think that sounds gross, then just wait until you try this sauce and you'll see what I mean.

I love how quickly this comes together, no minutes of simmering needed. You can make the sauce while the chicken bakes and try not to eat it all with a spoon before everything is ready to serve.

Adapted from Little Spice Jar

Chicken with Mushroom Sauce

• 2 bone in, skin on chicken thighs
• 1 T olive oil
• 8 oz mushrooms, sliced
• 1 shallot, sliced
• Salt and pepper
• 1/2 t thyme
• 3 cloves garlic, sliced
• 1 c chicken stock
• 2 T butter
• 1/4 c cream

Preheat the oven to 400*. Place the chicken thighs onto a baking dish. Cover the skin with some olive oil, salt and pepper and roast until the chicken is cooked through and the skin is crispy, about 40 minutes.

In the mean time, make the sauce. Heat the olive oil a skillet over medium heat. Add the mushrooms and shallots with some salt and pepper and heat, stirring occasionally, until the vegetables are soft and tender. Add the garlic, chicken broth, and thyme. Bring to a boil and reduce until the sauce left it about 1/3 cup.

Remove the pan from the heat and add the butter, swirling until it's melted. Then add the cream and place back on the heat briefly, until the sauce is heated through but do not let it boil.

When the chicken is done, serve topped with the mushroom sauce. Some mashed potatoes or rice would be perfect "soaking up" agents - I myself prefer a spoon.