A good cook is like a sorceress who dispenses happiness -Elsa Schiaparelli
Mushrooms and chicken. Chicken and mushrooms. Is there a more classic combo? And it is so easy to keto it up with some butter, cream and kale. The best part is it’s a one pot meal so it’s easy to make and easy to clean up.
So grab your ingredients and a cast iron skillet and get ready for the yum!
2 chicken drumsticks, bone-in, skin on
2 chicken thighs, bone-in, skin on
1 small shallot, thinly sliced
2 cloves garlic, minced
2 tbsp. parsley, chopped
1 tsp thyme
2 cup mushrooms, sliced
8 oz kale, chopped
1 tbsp. olive oil
2 tbsp. butter
1/4 cup heavy cream
1/4 cup chicken stock or bone broth
zest from 1 lemon rind
1/2 lemon, juiced
1/4 tsp salt and black pepper
Preheat oven to 400 degrees.
We are going to start by prepping our ingredients. Slice the mushrooms and shallot. Mince the garlic. Chop the parsley and kale. Season all sides of the chicken with the salt, pepper and thyme. Zest the lemon.
Heat a cast iron skillet on medium high heat. Add the oil and 1 tbsp. butter and let it heat up until the butter gets bubbly. Carefully lay the chicken pieces into the pan, skin side down. Let the chicken sear in the pan for 5 minutes. Do not move the chicken or it won’t get that awesome golden brown.
Flip to the other side and cook for another 5 minutes, again not moving the chicken, allowing it to sear.
Remove the chicken from the pan and set aside. Turn the heat down to medium. Add the shallots and mushrooms to the pan and sauté for 5 minutes, stirring every minute or so. Throw in a splash of chicken stock to help scrape up the brown bits from the bottom of the pan. Add the garlic and cook for another minute, stirring all ingredients together.
Add in the kale. I’m using a gorgeous red leaf kale but you can use any type of kale or even spinach. Heck, throw in some brussels sprouts if you like. Whatever your taste buds demand. If you are using kale, you will need to add it in batches. Cook until the kale wilts.
Next, in goes the heavy cream and 1 tbsp. of butter. Cook for 5 minutes until the sauce begins to thicken.
Add in the chicken stock, lemon juice and parsley and cook for about 3 minutes, stirring often. Add the chicken back into the pan, including the juices, skin side up. Turn off the heat. Using oven mitts, transfer the pan to the oven. Roast for 35 minutes or until internal temp reaches 165 degrees.
Look how beautiful that sauce looks! Top with the lemon zest.
Don’t waste any time, eat that creamy mushroom chicken right now! If you can stand not eating this immediately, you can meal prep it. It can stay fresh in the fridge for up to three days.