Chicken Dinner So Tasty and good

Creamy Dill, Mushroom and Roasted Garlic Chicken

For the roasted garlic:
1 head garlic
olive oil
salt

For the chicken:
2 tablespoons olive oil
salt and pepper
4 chicken legs
4 chicken thighs
10 mushrooms, sliced
1/2 cup chicken broth
1/4 cup half and half
1 tablespoon fresh dill or 1 teaspoon dried

Preheat oven to 400 degrees.  Cut the top 1/4 inch off of the garlic. Drizzle lightly with olive oil and sprinkle with salt. Wrap in aluminum foil and cook for 40-45 minutes or until garlic cloves have softened and are golden in color. Remove from oven and allow to cool before removing the cloves with a fork. Set aside.  Reduce oven heat to 325.  Heat 2 tablespoons of olive oil in a dutch oven (or other oven proof pot) over medium heat. Sprinkle the chicken with salt and pepper. Cook chicken just until browned on each side, about 3 minutes. Remove chicken from the pan. Reserve pan drippings.  Add mushrooms to pan drippings and cook over medium heat just until softened and slightly brown around the edges. Add in roasted garlic and chives. Pour in chicken broth. Return chicken to the pan. Cover and place in preheated oven and cook for 35-45 minutes or until chicken is cooked through.  Remove chicken from oven. Transfer to a plate and cover to keep warm. Return dutch oven to the stove and turn heat to medium. Bring to a boil. Stir 1 tablespoon of hot pan drippings into the half and half to temper it. Reduce heat and slowly whisk tempered half and half into sauce. Cook 3-5 minutes or until sauce thickens slightly. Return chicken to the pan spoon sauce over the top. Serve.
recipe source here

shared at
Wednesday showcase