4 chicken leg quarters
2 cups mixed mushrooms, sliced into half or quarters
5 cloves garlic, minced
1 small yellow onion, diced
1 cup chicken stock
4 tbsp evaporated milk or cooking cream
1 tbsp whole grain mustard
¼ cup grated parmesan cheese
2 tbsp butter
Olive oil
Dried thyme
Dried oregano
Dried basil
Garlic powder
Salt and pepper
Method
1. Marinate chicken with dry rub of salt, pepper, garlic powder and dried thyme.
2. Preheat oven to 205degC.
3. Melt butter in an oven-proof pan and add a splash of olive oil. Add chicken skin side down and sear until both sides are golden brown. Set aside.
4. In the same pan, saute onion and garlic until translucent. Add the mushrooms and season with pepper, thyme, oregano and basil. Cook mushrooms until tender.
5. Add the chicken stock and stir. Return the chicken to the pan (on top of the mushroom mixture) skin side up.
6. Place in the oven and bake at 205 degC for 15 minutes. After 15 minutes, lower the temperature to 180degC and bake for another 15 minutes or until chicken is cooked.
7. Once cooked, remove chicken from the pan and set aside.
8. Stir in the cream/milk, parmesan cheese and mustard in the mushroom mixture. Reduce the sauce to desired consistency. Season with salt and pepper to taste.
9. Return chicken in the mushroom sauce. Or serve chicken on a plate then top with sauce.
Discussion: https://www.facebook.com/photo.php?fbid=10153373903450330&set=gm.847073598695051&type=1&theater
