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The Savory Herb Mushroom & Chicken Bake is a delightful dish that unites the tender juiciness of chicken thighs with the rich, earthy flavors of a medley of mushrooms and aromatic herbs. This comforting recipe offers more than just sustenance; it transforms your kitchen into a haven of enticing aromas that beckon you to the dinner table. Perfect for family dinners or larger gatherings, this dish is not only straightforward to prepare but also boasts a depth of flavor that will leave your guests clamoring for seconds.

Slow Roasted Herb Mushroom and Chicken Bake

Discover the delightful Savory Herb Mushroom & Chicken Bake, a comforting dish that combines the juicy tenderness of chicken thighs with a medley of mushrooms and aromatic herbs. Simple to prepare, this recipe boasts rich flavors that will impress your family and guests alike. Learn about the key ingredients and step-by-step techniques to create a meal that fills your kitchen with enticing aromas and leaves everyone wanting more. Perfect for any gathering, this dish is sure to become a favorite!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 cups mixed mushrooms (button, cremini, and shiitake), sliced

1 large onion, thinly sliced

4 cloves garlic, minced

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary, finely chopped

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup chicken broth

2 tablespoons butter, diced

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 325°F (160°C).

    Prepare the Chicken: Pat the chicken thighs dry thoroughly with paper towels. Season both sides generously with salt and black pepper. Set the chicken aside to allow the flavors to absorb.

      Sauté the Vegetables: In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and sauté until it becomes translucent, approximately 5 minutes. Next, stir in the minced garlic, fresh thyme, and rosemary. Cook for an additional minute until fragrant.

        Add the Mushrooms: Incorporate the sliced mushrooms into the skillet. Sauté for about 5 minutes until the mushrooms start to soften and release their juices. Taste and season the mixture with additional salt and pepper, if needed.

          Deglaze the Pan: If you're opting for white wine, pour it into the skillet, using a wooden spoon to scrape any browned bits from the bottom. Allow the wine to simmer and reduce for about 2-3 minutes until slightly thickened.

            Combine Everything: Pour in the chicken broth, stirring gently to combine. Arrange the seasoned chicken thighs skin-side up atop the mushroom and onion mixture. Dot each chicken thigh with pieces of the diced butter for added richness.

              Slow Roast: Cover the skillet with either a lid or aluminum foil. Transfer it to the preheated oven and roast for 1 hour and 15 minutes. After this time, remove the cover and increase the oven temperature to 400°F (200°C). Continue roasting for an additional 15-20 minutes, or until the chicken skin is perfectly crispy and golden brown.

                Rest and Garnish: Once fully cooked, carefully remove the skillet from the oven and let it rest for 10 minutes. Sprinkle chopped fresh parsley over the dish for a burst of color and flavor before serving.

                  Serve: Serve the chicken hot, graciously spooning the savory mushroom mixture over the top. This dish pairs beautifully with crusty bread, creamy mashed potatoes, or a fresh, vibrant green salad.

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour 45 minutes | 4 servings