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When it comes to comfort food, few dishes encapsulate warmth and heartiness quite like the Savory Herb Mushroom & Chicken Bake. This delightful recipe merges tender chicken with a medley of earthy mushrooms and aromatic herbs, creating a dish that is both satisfying and flavorful. Perfect for family dinners or special occasions, this bake captures the essence of home-cooked meals, making it an ideal choice for anyone looking to impress their loved ones or simply enjoy a delicious meal.

Slow Roasted Herb Mushroom and Chicken Bake

Discover the delightful comfort of Savory Herb Mushroom & Chicken Bake, a perfect blend of tender chicken, earthy mushrooms, and aromatic herbs. This hearty dish is ideal for family dinners or special occasions, showcasing a medley of flavors that will leave everyone impressed. With succulent chicken thighs, a mix of mushrooms, and a luscious sauce, this recipe is not only satisfying but nutritious too. Dive into a culinary experience that brings the warmth of home-cooked meals right to your table.
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 cups mixed mushrooms (a blend of 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 extra virgin olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup chicken broth

1/2 cup white wine (optional)

2 tablespoons unsalted butter, cut into small cubes

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 325°F (160°C) to prepare for baking.

    Prepare the Chicken: Using paper towels, pat the chicken thighs dry thoroughly. Season both sides generously with salt and freshly cracked black pepper. Once seasoned, set them aside to allow the flavors to meld.

      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 soft and translucent, approximately 5 minutes. Stir in the minced garlic, thyme, and rosemary, cooking for an additional minute until fragrant.

        Add the Mushrooms: Incorporate the sliced mushrooms into the skillet. Sauté them until they begin to release their moisture, about 5 minutes. Taste the mixture and adjust seasoning with more salt and pepper if necessary.

          Deglaze the Pan: If you opt to use white wine, carefully pour it into the skillet. Use a wooden spoon to scrape the bottom of the pan to lift any caramelized bits that have formed. Allow the wine to reduce for 2 to 3 minutes.

            Combine Everything: Pour the chicken broth into the skillet, giving it a gentle stir to combine all elements. Carefully place the seasoned chicken thighs skin-side up on top of the mushroom mix, ensuring they sit atop the broth. Dot each thigh with the diced butter.

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

                Rest and Garnish: Once the dish is fully cooked, take the skillet out of the oven and let it rest for about 10 minutes. This step allows the juices to redistribute within the chicken. Finally, sprinkle freshly chopped parsley over the top for a pop of color and fresh flavor just before serving.

                  Serve: Serve the savory chicken hot, spooning generous amounts of the mushroom mixture over each thigh. This dish pairs wonderfully with crusty bread, creamy mashed potatoes, or a vibrant fresh green salad.

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