1 1/2 pounds
skinless, boneless chicken thighs Kosher salt Pepper 1/2 cup plus 2 tablespoons extra-virgin olive oil 1 pound mixed mushrooms, such as shiitake and cremini, stemmed and halved if large 1 lemon, thinly sliced, plus slices for garnish 1/2 cup finely chopped parsley, plus more for garnish 2 tablespoons red wine vinegar 1 large garlic clove, minced Step 1 Preheat the oven to 450° and place a large rimmed baking sheet in the oven to heat. Season the chicken generously on both sides with salt and pepper. Drizzle 2 tablespoons of the olive oil onto the hot baking sheet. Arrange the chicken in a single layer on the hot sheet and roast for about 5 minutes, until the chicken begins to brown.
2 In a medium bowl, toss the mushrooms and lemon slices with 2 tablespoons of the olive oil, then carefully scatter evenly around the chicken in the oven. Roast for about 30 minutes, until the mushrooms and lemon are browned and the chicken is cooked through.
3 Meanwhile, in a small bowl, mix the remaining 6 tablespoons of olive oil with the 1/2 cup of parsley, the vinegar and garlic. Season the sauce with salt.
4 Transfer the chicken, mushrooms and lemon slices to a platter. Drizzle with some of the sauce and garnish with lemon and parsley. Serve, passing the remaining sauce at the table.
Heat the oil in a large pan over medium-high heat, season the chickenwith salt and pepper, add it to the pan and cook until browned, about 2-3 minutes per side and set aside. Add the oil and mushrooms and saute until browned on both sides, about 7-8 minutes. Add the wine, deglaze the pan, add the chicken broth and cream, bring to a boil and let simmer until reduced by half, about 5-7 minutes. Mix in the mustard and tarragon, season with salt and pepper, return the chicken to the pan and cook for 2-3 minutes. 4 small chicken breasts, pounded thin and seasoned with salt and pepper. 8 ounces mushrooms, sliced. 1/2 cup white wine or a splash of brandy or 1/2 cup chicken broth. 1 cup chicken broth
Now heat up the larger pan (the one with the sauce in) and tip the chicken and mushrooms into it. In the other smaller pan heat up another glug of oil and a small knob of butter and only when it's nice and hot throw in the mushrooms
Place chicken breasts on a large chopping board and cover with a sheet of cling film. Check the chicken is cooked through, remove from the heat, stir fresh parsley through the sauce and serve with your choice of sides
Heat a pan on medium - high, add the butter and the oil. Slice the mushrooms. We've been having this with Homemade Chips (Chips slavered in gravy or sauce is one of my most favourite comfort foods) but it would be great with rice too