Recipe: Creamy Dill, Mushroom and Roasted Garlic Chicken
As we leave summer behind and march toward fall, the dishes that I begin to crave are stuck somewhere in the middle of the seasons. I still want the bright, cheery flavors that you get in the summer but I'm also ready for the warm, comforting flavors of fall. That is where this chicken dish comes in handy. It uses dill, which just screams summer for me but then gets an earthy sweetness from mushrooms and roasted garlic. It's the perfect way to say goodbye to summer and hello to fall.
This Roasted Garlic Chicken recipe uses one of my favorite techniques. It's the same one that I use for Forty Clove Chicken, another one of my favorites. I simply brown some chicken on the stovetop with a veggie of my choice, in this case mushrooms. Add in some herbs and seasonings, in this case dill and roasted garlic, then some chicken broth and let it cook in the oven. After it has cooked through, I remove it from the oven and use all of the lovely drippings that it has made and add some cream to turn it into a sauce, return the chicken to the skillet and coat it in the sauce. I like to serve it over noodles or mashed potatoes. It is pure comfort food.
Creamy Dill, Mushroom and Roasted Garlic Chicken
For the roasted garlic:
- 1 head garlic
- olive oil
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
1. Preheat oven to 400 degrees.
2. 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.
3. Reduce oven heat to 325.
4. 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.
5. 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.
6. 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.
Bio: My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. This passion for all things food, that I have had for as long as I can remember, is the reason that I started my blog in October of 2008. I like to cook simply and I like food that is comforting. I am a home cook with no formal training and the recipes I create are designed for cooks just like me with easy to follow instructions and ingredients that you are likely to have on hand. To me food doesn’t need to be over-complicated or gourmet to be a meal you and your family will love. You can also find me on Facebook, Twitter, and Pinterest.
What are your favorite fall recipes?
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- Recipe: Creamy Dill, Mushroom and Roasted Garlic Chicken - October 17, 2018