Chicken with Mushrooms and Garlic

From Kathy Lee

If I close my eyes while eating this dish, I'd swear I was in a little bistro in Provence. The flavors are so rich, and the chicken so tender it practically falls off the bone. I use thigh meat because it has more flavor and it's also less expensive, but if you prefer white meat, just substitute split breasts.

12 BONE-IN, SKIN-ON CHICKEN THIGHS
1 TABLESPOON PLUSH 1 TEASPOON KOSHER SALT
1 1/2 TEASPOONS FRESHLY GROUND BLACK PEPPER
1 CUP PLUS 3 TABLESPOONS ALL-PURPOSE FLOUR
1 TABLESPOON OLIVE OIL
1 TABLESPOON UNSALTED BUTTER
1 HEAD GARLIC, CLOVES SEPARATED AND PEELED
10 OUNCES WHITE BUTTON MUSHROOM, STEMMED AND QUARTERED
1 TABLESPOON MINCED FRESH ROSEMARY
1 TABLESPOON MINCED FRESH THYME
3/4 CUP WHITE WINE
2 CUPS LOW-SODIUM CHICKEN STOCK
3 TABLESPOONS HEAVY CREAM
1 1/2 TABLESPOONS FRESH LEMON JUICE
1/4 CUP WATER

Season the chicken with 1 tablespoon salt and 1 teaspoon pepper. Place 1 cup flour in a large dish. Dredge all the chicken thighs until coated in flour. Set aside in a single layer.

Heat a large Dutch oven over medium high heat. Add the oil. Sear the chicken in batches, skin side down, for 4 to 5 minutes, until evenly browned. Do not turn the chicken or move it while it is browning, to encourage a good, golden crust on the skin. Remove the chicken to a plate and reserve.

Reduce the heat to medium and melt butter. Add the garlic and mushrooms. Cook until the garlic is golden brown and any liquid from the mushrooms has evaporated, 7 to 8 minutes. Add the rosemary and thyme and cook an additional 2 minutes. Stir in the white wine and chicken stock. Return the chicken to the Dutch oven. It is fine if the chicken is overlapping or in two layers. Bring the liquid to a low boil, then reduce to a gentle simmer. Cover and let cook 20 minutes. Remove the chicken to a platter and tent with foil to keep warm. Stir in cream, lemon juice, and remaining salt and pepper into the juices in the pot. Whisk the remaining 3 tablespoons flour with the water and stir into broth. Return the liquid to a low boil and cook until thickened, about 5 minutes. Serve the chicken with the gravy.

6 servings
Prep time: 30 minutes
Cook Time: 45 minutes