Whether you're cooking for a special occasion or just looking for a cozy dinner option, this delicious and easy recipe will satisfy your whole family. It’s my keto braised chicken and mushrooms!
Preheat your oven to 375°F (190°C).
FOR THE CHICKEN Warm up the butter in a large cast iron skillet over high heat. While warming, season the chicken on both sides with salt and half of the pepper, then place the thighs (skin-side down) into the melted butter. Let the thighs brown for 3 to 5 minutes, or until the skin gets crispy and is a medium-brown color. If they start to burn or turn dark brown, remove the pan from the heat. Once done, remove the chicken from the pan and set it aside on a plate or tray. Note, the chicken may not be fully cooked at this point, so please don't eat it yet! Leave the remaining juices in the pan.
FOR THE SAUCE Place the same pan over medium-high heat. Add in the mushrooms, remaining black pepper, and the garlic, and sauté for about 30 seconds. In a small cup or bowl, mix together the water and beef bouillon powder, then pour the broth into the pan. Be sure to stir the contents around in the broth, gently scraping the bottom of the pan to remove the fond. Next, add the worcestershire, balsamic vinegar, mustard, and heavy cream, and stir together to form the braising liquid. Add the chicken thighs back into the skillet (skin-side up), nestling them into the broth. Note, you want the skin to stay pretty crispy, so don’t cover the tops with the broth. Finally, place the bay leaves in the empty spaces around the chicken.
TO COOK Place the skillet in the oven and bake for 25 to 45 minutes (depending on your oven), or until the internal temperature of the chicken reaches 165°F (74°C). When you take the pan out of the oven, the chicken should still be nice and browned, the liquid has reduced into a velvety, rich, and bubbly sauce.
TO SERVE You can serve this up family-style, right out of the pan. I like to serve it with a side of cauli-rice to soak up all that delicious sauce.
