Ingredients
- 2 Tbsp olive oil
- 3 lbs chicken thighs (bone-in, skin on)
- 1 tsp kosher salt
- 2 garlic cloves, smashed
- 2 sprigs thyme
- 4 Tbsp butter, divided
- 1 lb mushrooms, coarsely chopped
- 1 leek, sliced
- 1/2 cup chicken stock
- 1 Tbsp creme fraiche
- 1/2 Tbsp minced chives
- 1/4 tsp freshly cracked pepper
- lemon juice
- mashed potatoes
Instructions
Preheat the oven to 350 degrees.
Heat a cast iron skillet over medium heat, and add olive oil.
Pat the chicken dry with a paper towel, and season liberally with salt.
Place chicken into the skillet skin side down. (Depending on the size of the pan, you may need to do the chicken in batches to ensure the chicken doesn’t steam.)
Add smashed garlic, thyme sprigs and 2 tablespoons of butter.
Cook until the skin of the chicken is nice and golden, about 3 to 4 minutes. Flip to the other side, and cook for 2 minutes.
Remove the chicken, garlic and thyme sprigs from the pan, and place on a baking sheet lined with parchment paper. Place in the preheated oven.
Add mushrooms, leek and remaining butter to the skillet. Cook until the mushrooms begin to soften, about 3 to 4 minutes.
Add chicken stock to deglaze the pan.
Bring mushroom sauce to a boil, and then reduce to a simmer.
Add crème fraîche to the pan, and stir until combined.
Take chicken out of the oven, and add to the sauce in the pan.
Toss the chicken in the sauce. Add the chives, pepper and lemon juice, and toss one more time.
Serve over mashed potatoes.
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