8wt oz mushroomsshitake, crimini, oyster. Fresh not dried
1cupstout beer
½cupbeef broth
simmer until reduced by about half
2tspchopped fresh thyme
2tspchopped fresh rosemary
1tbsraw honey
1tbswhole grain mustard
¼cupheavy cream
salt and pepper to taste
rice for serving
Instructions
Preheat the oven to 425.
Sprinkle the chicken on all sides with salt and pepper.
Melt the butter in a pan over medium high heat. Add the chicken, skin side down, cook until skin is browned and crispy, flip the chicken, cooking on the other side until slightly browned. Remove from pan (chicken will not be cooked through).
Add the shallots, reduce heat to medium, cooking until slightly browned. Add the garlic and mushrooms, cooking until the mushrooms have softened, about five minutes. Add the beer, scraping to deglaze the pan. Simmer until reduced by half. Add the broth, thyme, rosemary, honey, and mustard, simmer for about five minutes. Add the cream, simmer until slightly thickened.
Add the chicken back into the pan, place the pan in the oven (make sure this pan is oven safe, if not everything can be transferred to a baking dish instead) roast at 425 for 20 minutes or until the chicken is cooked to 170F degrees.
Serve over rice with sauce.
Notes
Note: if the skin is no longer crispy after roasting, place pan under a preheated broiler for about 2 minutes or until skin has crisped.