Creamy Mustard Mushroom Chicken Thighs with Potatoes

Ingredients

• 4.5 pounds chicken thighs
• 0.35 cups chicken rub
• 1 cups olive oil
• 0.3 cups lemon juice
• 1 dash of chicka licka bam bam seasoning
• 1 tablespoons garlic powder
• 1 tablespoons onion powder
• 4 pounds potatoes, quartered (for 9x12 pan)
• 2 cups bella mushrooms, sliced
• 2 tablespoons white wine vinegar (for deglazing)
• 1 large white onion, diced
• 4 garlic cloves, minced
• 3 cups chicken stock (divided)
• 4 tablespoons spicy brown mustard
• 4 tablespoons Kerrygold garlic and herb butter
• 0.5 cups heavy cream
• 0.3 cups Parmesan cheese (optional)

Method

1. Marinate the chicken overnight: Combine 0.35 cups chicken rub(rib rack), 1 cups olive oil, 0.3 cups lemon juice, 1 dash of chicka licka bam bam seasoning, 1 tablespoons garlic powder, and 1 tablespoons onion powder in a large zip lock bag. Add 4.5 pounds chicken thighs, coat thoroughly, cover, and refrigerate overnight (or at least 8 hours).
2. Brown the chicken: Preheat oven to 375°F. Remove chicken from marinade and pat dry. In a large skillet over medium-high heat, brown the chicken in batches, about 10 minutes per side. Don't crowd the pan.
3. Assemble the baking dish: Arrange browned chicken in a 9x13 baking dish. Add 4 pounds potatoes, quartered and peeled (for 9x13 pan) (quartered potatoes) around and between the chicken pieces to fill the pan. Set aside.
4. Deglaze the pan: In the same skillet (with all those browned bits), deglaze with 2 tablespoons white wine vinegar (for deglazing). Scrape up the fond and let it reduce for about 1 minute.
5. Sauté the onion: Add 1 large white onion, diced (diced white onion) and sauté over medium heat for about 4 minutes until softened.
6. Add the garlic: Add 4 garlic cloves, minced (minced garlic) and cook for about 1 minute until fragrant.
7. Cook down the mushrooms: Pour in a hefty splash of 1/2 cups chicken stock ( 3 divided) (start with about 1/2 cup), let it simmer briefly, then add 2 cups bella mushrooms, sliced (mushrooms). Let them cook down for about 7 minutes.
8. Build the mustard sauce: Whisk in 4 tablespoons spicy brown mustard (spicy brown mustard) until smooth. Add another 1 cup chicken stock (divided) and stir in 4 tablespoons Kerrygold garlic and herb butter
9. Final stock adjustment: Add the final 1 cup chicken stock ( 3 divided) (remaining 1/2 to 1 cup, depending on how saucy you want it). Taste and adjust seasoning. Simmer for 3 minutes
10. Finish with cream: Remove from heat. Stir in 0.5 cups heavy cream (heavy cream) gently. Taste and adjust. If using, stir in 0.3 cups Parmesan cheese (optional) (Parmesan).
11. Bake and finish: Pour the entire sauce over the chicken and potatoes in the baking dish. Cover with foil and bake at 375°F for 45 minutes until potatoes are fork-tender and chicken is heated through.
12. Rest and serve: Remove foil, let rest 5 minutes, and serve straight from the baking dish.
13. (you'll have about 4.5 pounds of chicken, i usually cook about 3 pounds for my dish and grill the rest of the chicken)