Sobrecoxas de frango com cogumelos e vinho branco

Ingredientes

• 2 pounds chicken thighs (bone-in skin-on) (see note)
• Salt & pepper (to taste)
• 1/2 teaspoon garlic powder
• Flour (for dredging)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 8 ounces cremini mushrooms (sliced)
• 1/2 medium onion (chopped)
• 1/4 teaspoon Italian seasoning
• 3 cloves garlic (minced)
• 1/2 teaspoon Dijon mustard
• 3/4 cup dry white wine
• 1/4 cup chicken broth
• Fresh parsley (chopped, to taste)

Modo de preparo

1. 1

   Preheat your oven to 375F and move the rack to the middle position.

2. 2

   Sprinkle the chicken thighs with salt & pepper and the garlic powder (both sides), then coat them in flour and shake off any excess.

3. 3

   Heat the olive oil and butter in a skillet over medium-high heat for a few minutes. Once the pan is hot, sear the chicken for 6-8 minutes skin side down or until it's nicely browned, then cook the other side for 3-4 minutes. Transfer the chicken to a plate.

4. 4

   Add the mushrooms, onions, and Italian seasoning to the skillet. Sauté for about 6-8 minutes, stirring occasionally. The mushrooms should get a nice sear and release all their water (let the water cook off).

5. 5

   Stir in the garlic and Dijon mustard and cook for about 30 seconds.

6. 6

   Add in the wine and chicken broth. Give it a good stir and scrape up any brown bits from the bottom of the pan. Bring it to a bubble, then add the chicken back into the pan (skin side up).

7. 7

   Transfer the skillet to the oven and cook for 20 minutes.

8. 8

   Sprinkle with the fresh parsley and season with extra salt & pepper if needed.