Mushroom Chicken Thighs
4-6 Chicken Thighs
1/2 t each of thyme, oregano, and basil
1 t Edmund Follett Green Peppercorn Mustard
1 t minced garlic
1/2 shallot, minced
2 c chicken broth
2 cups halved mushrooms
Salt and Pepper
Mix herbs, garlic, salt, pepper and mustard together. Place under chicken skin.
Heat oil in a large skillet on high. Quickly crisp the chicken, skin side down. Remove from skillet.
Turn heat down to medium low and saute mushrooms and shallots. When tender, place chicken thighs back in pan, skin side up. Add chicken stock. Cover and gently simmer for 35-45 minutes.
Thicken brown sauce with cornstarch and cold water. Serve over rice.