Chicken and Mushrooms
- Yield 6 servings
- Prep 10 minutes
- Cook 50 minutes
- Total 2 hours
Chicken and Mushrooms sits in the Chicken section of Regbie. The card serves 6 servings. Plan on 2 hours from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 3 tablespoons sherry vinegar
- 3 tablespoons extra virgin olive oil, or avocado oil
- 2 tablespoons coconut aminos
- 1 tablespoon Red Boat fish sauce
- 1 tablespoon Dijon mustard
- 2½ teaspoons a reliable paleo spice blend, or Diamond Crystal kosher salt, divided
- 3 pounds chicken thighs
- 1 pound mixed mushrooms, cut into bite-sized pieces
- 2 large shallots, thinly sliced
- 3 garlic cloves, minced
- ¼ cup minced chives, or minced Italian parsley
Method
Grab a large mixing bowl and make the marinade by whisking together the sherry vinegar, extra virgin olive oil, coconut aminos, fish sauce, dijon mustard, and 2 teaspoons of a reliable paleo spice blend or Diamond Crystal kosher salt.
Tip in the chicken to the bowl and toss well to coat the chicken in the marinade. Lid the bowl and marinate in the fridge for at least an hour and up to a day.
When you’re ready to bake the chicken, heat the oven to 400°F on convection mode or 425°F conventional with the rack in the middle.
Turn the mushrooms, shallot, garlic, and remaining ½ teaspoon of paleo spice blend or Diamond Crystal kosher salt in a 9x13 baking dish.
Set the chicken thighs on top of the mushrooms, skin-side down. Tip the marinade all over the chicken.
Roast in the oven for about 45 to 50 minutes total. At the 30 minute mark, flip the chicken thighs skin-side up. The chicken is ready when the skin has browned and the internal temperature in the thickest part of the meat reaches at least 175°F.
Top with minced chives or chopped parsley and enjoy!
Kitchen notes
- Leftover chicken and mushrooms can be stored in a sealed airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
- Before reheating the chicken and mushrooms, you can remove any congealed fat from the surface to make the sauce less greasy.
