Chicken With Mixed Mushrooms and Cream

Name: Chicken With Mixed Mushrooms and Cream
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 tablespoons butter; 3 cups mushrooms (any mix, such as cremini, chanterelle, blue foot and shiitake), sliced 1/4-inch thick; 3 sprigs thyme; Sea salt and freshly ground black pepper; 4 chicken thighs, preferably organic; 4 chicken drumsticks, preferably organic; 1/2 cup chicken broth; 1/4 cup finely diced onion; 1/3 cup riesling; 1/4 cup heavy cream

Chicken With Mixed Mushrooms and Cream was pinched from <a href="https://cooking.nytimes.com/recipes/7391-chicken-with-mixed-mushrooms-and-cream" target="_blank" rel="noopener">cooking.nytimes.com.</a>

"This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it’s as timeless as they come. Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness. Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table. Your loved ones will thank you. Featured in: You Bought The Wine. Now What's For Dinner?...."

INGREDIENTS

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2 tablespoons olive oil

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4 tablespoons butter

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3 cups mushrooms (any mix, such as cremini, chanterelle, blue foot and shiitake), sliced 1/4-inch thick

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3 sprigs thyme

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Sea salt and freshly ground black pepper

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4 chicken thighs, preferably organic

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4 chicken drumsticks, preferably organic

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1/2 cup chicken broth

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1/4 cup finely diced onion

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1/3 cup riesling

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1/4 cup heavy cream

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