Saucy Chicken and Mushrooms

If you've never experienced spring time in the South East you're missing out. Everything is such a vibrant, bright green-yellow and, aside from the Bradford Pear trees, there's a wonderful scent of rebirth and freshness in the air. We're entering the time of the year where everything is turned yellow, dusted with pollen that floats thick in the air and causes allergy sufferers like myself loads of grief (but the beauty it brings is absolutely worth it). It also means we're officially in the time of the year where rain isn't uncommon, especially during the afternoons and evenings and it's perfectly acceptable to go home, open the windows to listen to the rain and spend the evening baking deserts that inspire thoughts of summery spring, then cooking delicious dinners....which is exactly what I did Monday night this week.

I'm in love with this blue, so I had to share a shot of these cupcakes. 

My fruity spring time cupcakes- Pomegranate cake with Blueberry buttercream frosting. 

Saucy Chicken and Mushrooms 

Window open with the rain pouring outside I set my mind to baking a test flavor of cupcake I have an order for this weekend all while deciding what to do with the chicken thighs taunting me as they were hanging out in the fridge that were in their final moments of usefulness. I decided to pan sear them with some mushrooms and to make a nice sauce with the pan drippings.

I started first by slicing my mushrooms. Obviously, if your store has them pre-sliced, go that route, but these baby bellas were on sale so I couldn't say no, and I really don't mind slicing them.

Add some butter or olive oil to your pan and get it warm. Saute your mushrooms until they're just under done and remove them to a bowl. Season lightly with a little salt and pepper.

While your mushrooms are sauteing go ahead and trim up your thighs, getting rid of any excess fat.

Next, season them! I used salt, pepper, paprika, garlic and Greek seasoning.

Once the pan is hot, add the thighs and cook until they're just browned. I seasoned the second side while I was browning the first, but you can absolutely season them both before putting them into the pan.

Once side one is a nice golden color, flip them over and brown the other side.

Remove them to a plate or baking sheet and cover.

Now add 2 tbsp of white wine and deglaze the pan. 

Stir in 1 tbsp mustard, I used a coarse ground spicy brown mustard. Next, add your chicken stock.

Simmer for a few moments, then add 2 tablespoons of heavy whipping cream and let it very lightly simmer.

Add back in your mushrooms and chicken, cover and lightly simmer until chicken is done and sauce is thick, about 10-15 minutes.

Plate it all together, over rice if you're not low-carb eating or with some hearty bread.

With as short as this recipe is, I think a simmered-down version is a bit overkill. So I leave you all with the read-through. 

Happy Eating!!