Baked Chicken With Mushroom Sauce
Recipe: #21949
December 01, 2015
Categories: Chicken, Sunday Dinner, Oven Bake, No Eggs, Bone-in Pieces, Chicken Dinner, more
"This is down-home comfort food, it's an old recipe that dates back to the early 80's, there's nothing real fancy about it and it uses basic ingredients that you probably have on hand, it's one my family really enjoys when I make it, hope you do also!"
Original is 4 servings
Ingredients
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- FOR THE MUSHROOM SAUCE
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Nutritional
- Serving Size: 1 (399.3 g)
- Calories 742
- Total Fat - 59.7 g
- Saturated Fat - 24 g
- Cholesterol - 286.4 mg
- Sodium - 914.8 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 2.3 g
- Sugars - 2.2 g
- Protein - 40.2 g
- Calcium - 167.3 mg
- Iron - 2 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F. Lightly coat a 9x13 baking dish with nonstick spray.
Step 2
Season chicken thighs with garlic salt and pepper on both sides.
Step 3
Melt 2-3 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
Step 4
Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through about 40 minutes. Drain excess fat.
TO MAKE THE MUSHROOM SAUCE
Step 5
Melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
Step 6
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and pinch red pepper or crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Step 7
Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.
Tips
No special items needed.
7 Reviews
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