This weekend was absolutely gorgeous! I really hope that you enjoyed the warm weather because….well I was sick in bed with the flu. Yup, the flu…in April. And although I’m on a diet of sherbet and ritz crackers I wanted to share this delicious meal I made last week. And now that I’m looking back at these photos, can I just say how much I miss real food?!?
I made this meal after a crazy day at work and I just wanted something easy and delicious. And oh man did this dish deliver!! I served this with rice but it could also go with pasta really well. Either way a creamy sauce is just plain amazing.
This dish is delicious and I really hope that you enjoy it! I’m going to try to keep this post short because I need to sleep now if I want to be able to watch Game of Thrones later!!! AHHHHH JON SNOW WHY?!?!?!
Ahemmmm…. well we’ll find out about that soon enough!
- 4 Chicken Legs
- 1 Tsp Ground Mustard
- 2 Tsp Thyme
- 2 Tbsp Vegetable Oil
- 2 Cups Oyster Mushrooms
- 2 Tbsp Flour
- 4 Oz Chicken Stock
- 1 Tbsp Minced Garlic
- 1 Tbsp Cream
- Pat dry chicken and season with mustard, thyme, salt and pepper.
- Heat a large frying pan on medium high with vegetable oil. Place chicken skin side down into pan and cook until golden brown. Turn and continue cooking until golden brown.
- Remove chicken and set aside. Add mushrooms and bring to a simmer. Add flour and minced garlic. Add chicken stock. Whisk until sauce is well blended and thickened. Stir in cream.
- Return chicken to pan and place skin side up. Continue cooking until chicken is cooked through. Enjoy!