This chicken dish is delicious and easy to make!
ROSEMARY CHICKEN WITH MUSHROOMS AND ENDIVE
2 tablespoons olive oil
4 tablespoons butter (divided)
4 chicken breasts (skin-on, bone-in)
3 cups cremini mushrooms (sliced, 1/4-inch thick)
2-3 sprigs rosemary
3 cloves garlic (peeled & smashed)
2 cups endive (sliced, 1-inch thick)
1 1/2 cups chicken stock
1 orange (juice)
Kosher salt and freshly ground black pepper (to taste)
Preheat oven to 300ºF. Season chicken on both sides with salt and pepper.
Place a large skillet or sauté pan over medium-high heat and add oil and 2 tablespoons butter. Add seasoned chicken, skin-side-down, and cook until golden brown and crisp, about 3 to 4 minutes. Flip the chicken and cook on the other side until golden brown, about 3 to 4 minutes. Remove chicken to a plate and set aside.
Add mushrooms, and sauté until well browned, about 3-5 minutes. Add the rosemary, garlic and endive, season with salt and pepper, and sauté for 1 to 2 more minutes. Add the browned chicken back into the pan. Add the chicken stock and orange juice, bring to a simmer. Remove from heat. Carefully, transfer to the oven to braise until chicken is cooked through, about 30 minutes.
– Use a whole broken down chicken or chicken thighs!
– Use any type of liquid, such as wine or beer!