Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing for almost five years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a professional pastry chef as well as a food blogger, I’m lucky to have turned my passion for all things food into a career I love. When not busy with the pots and pans, I can be found on my computer writing my first cookbook to be published in 2017. Free time includes cocooning with good books, four cats, Downton Abbey, and eating too much chocolate.
I’m always excited when Mushrooms Canada asks me to write a guest post for their blog. Mushrooms are a staple in my kitchen and it’s always a thrill to put them in new recipes. For today’s chicken dish, I used lovely fresh button and oyster mushrooms. Mushrooms are great to use yearround, but especially in winter because they are the only vegetable that contains vitamin D. Bursting with antioxidants and cancerfighting compounds, not to mention being low in calories, mushrooms play an important and delicious part of my culinary adventures in the kitchen.
Winter nights call for comfort food, and this hearty braised chicken and mushroom dish fits the bill nicely. Chicken thighs are full of flavour, especially when they are cooked with the bone in and skin still on. I seared them in a hot skillet first to seal in the juices and the flavour. Sliced button and oyster mushrooms are stirred in next, along with lots of garlic, rosemary, chicken stock, cream, lemon juice and a heaping tablespoon of Dijon mustard. All it takes is just 35 minutes in the oven, leaving you time to cook potatoes or pasta and some vegetables to complete the meal. The meat not only falls off the bone, but the sauce, oh the sauce, is incredibly delicious. The mushrooms cook down in the creamy, lemony sauce, with punches of garlic and rosemary. It’s perfect when lapped over a bed of mashed potatoes or pasta. This is comfort food done right.
Braised Chicken Thighs in a Mushroom Lemon Cream Sauce
Prep Time: 25 minutes | Cook Time: 40 minutes
4 bone-in skin on chicken thighs
salt and pepper
2 tbsp olive oil
10 button mushrooms, cut in half
100 g oyster mushrooms, sliced
5 garlic cloves
2 sprigs fresh rosemary
¾ cup whipping cream
½ cup chicken stock
juice of half a lemon
1 tbsp Dijon mustard
Preheat oven to 400F.
Pat the chicken dry and season it on both sides with salt and pepper. Place a cast iron skillet over medium high heat and pour in the olive oil. Place the chicken in the hot skillet, skin side down, and cook it for 5 minutes. Flip over and cook another 5 minutes. Stir in the garlic cloves, rosemary and mushrooms. Remove from heat. Stir in the whipping cream, chicken stock, lemon juice and mustard. Place skillet in oven and cook for 35-40 minutes. Serve with mashed potatoes or pasta.
A juicy, tender chicken dinner on the table in no time! On these chilly winter nights, this flavourful chicken and mushroom combo will be perfect over some creamy potatoes... thanks again to Renee for always making us hungry!!
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