Here is an “easy recipe of things I found in my kitchen” LOL.
First, I preheated the oven to 400. I had bone in chicken thighs and I seasoned them with salt, pepper, garlic powder, adobo seasoning and Italian seasoning and set aside. I had potatoes that I wedged and seasoned with salt, pepper, garlic powder and Italian seasoning and again set aside. I cut up some mushrooms, keeping them a bit chunkier and set them aside. In an oven safe sauce pan I added some butter and EVOO. I seared the chicken, skin side down first for several minutes on each side. Then I removed them from the pan added minced garlic, some more butter and EVOO and the mushrooms. I sautéed them for a few minutes and seasoned them with some Worcestershire sauce, salt and pepper. I added the potatoes and combined them all together. Lastly, I added a cup of chicken broth to deglaze the pan a bit. I then nestled the chicken thighs back in the pan and popped everything in the oven for about 30 minutes.
After baking, I removed the chicken and potatoes from the pan. I finished the potatoes in the air fryer for about 8 minutes; giving them a crisp and then the chicken for 4 minutes, again to give them an extra crisp. During that, I added about ¼ cup of milk, ½ tbsp. of dijoin mustard and parmesan cheese to the mushroom sauce. I allowed this to simmer for about 10 minutes. This when over the chicken and I served this with a side salad.
It was a delicious and hearty meal. I would make it again as it came together pretty easily and was delicious. Note to self, when you take a pan out of the oven it will be hot when you use it on the stove. I may have forgot and burned my hand when I finished the mushroom sauce. It HURT for sure, but didn’t keep my from enjoying the meal. It made great leftovers as well. I think next time I will try broccoli instead of mushrooms? Let me know if you have any other ideas in the comments!
Live to Eat,
Tiv
Living Tivalicious 