3 tbsp butter, divided
5 to 6 bone-in, skin-on chicken thighs
Salt and pepper to taste
2 cloves garlic, minced
8 ounces mushrooms, sliced
6 ounces Gruyere cheese, shredded
Preheat oven to 350F. In a large sauté pan, melt 1 tbsp butter over medium heat. Sprinkle chicken thighs with salt and pepper to taste.
Place skin-side down in hot pan and cook until nicely browned on both sides, about 3 minutes per side. Remove and place thighs in a single layer in a ceramic or glass baking pan.
Add remaining butter to pan and let melt, then add garlic and sauté until fragrant, about 30 seconds. Add mushrooms and sauté quickly to coat with butter. Sprinkle with a little additional salt. Cook, stirring frequently, until mushrooms are brown and tender, about 8 to 10 minutes.
Spoon mushrooms over chicken. Sprinkle with cheese and bake 30 minutes, until cheese is melted and bubbling and chicken is cooked through. Turn on broiler/ grill for 2 to 30 minutes to lightly brown the cheese.
Serves: 4 – 6
Nutrition Info: For 4 servings: