4 TBSP EVOO, divided
10 oz cremini mushrooms, sliced
8 oz shiitake mushrooms, stems discarded and caps sliced
Kosher salt and pepper
1 large shallot, finely chopped
8 small chicken thighs (about 2lbs)
½ cup low-sodium chicken broth
3 sprigs fresh thyme, plus more for serving
¼ cup half & half*
- Heat oven to 375˚ Heat 3 TBSP EVOO in large oven safe skillet on medium-high. Once hot, add mushrooms and pinch of salt and cook, tossing occasionally, 5 minutes. Add shallot and cook, tossing occasionally, until mushrooms are golden brown, 2 to 3 minutes; transfer to plate and wipe skillet clean.
- Return skillet to medium heat. Rub chicken with remaining TBSP oil and season with ¼ tsp each salt and pepper. Add chicken to skillet and cook until browned, 10 to 12 minutes; drain any excess fat. Flip chicken over; broth, thyme; and transfer skillet to oven until chicken is cooked through (165˚F), 5 to 6 minutes.
- Transfer chicken to plate, discard thyme and return skillet to medium heat. Stir in half & half and mushroom mixture and cook until heated through, about 2 minutes. Serve with chicken and sprinkle with thyme if desired.
*ONE SERVING IS .5oz OF YOUR 1oz DAILY SERVING OF HALF & HALF