INGREDIENTS
8
Chicken thighs (about 4 pounds)
8 oz
Button or cremini mushrooms, fresh
1 tbsp
Flat-leaf italian parsley
2 tbsp
Rosemary, fresh
2 tbsp
Thyme, fresh
1 cup
Chicken broth
1/2 cup
White wine or chicken broth, dry
2 tbsp
Dijon-style mustard
1 tbsp
All-purpose flour
1/8 tsp
Black pepper
1/4 tsp
Kosher salt
1 tbsp
Olive oil, extra-virgin