Crispy Skin-on Chicken with Steakhouse Mushrooms

Ingredients

• 2 Garlic Cloves
• 5 Thyme Sprigs
• 1 Box Cremini Mushrooms
• (10 oz.)
• 2 Bone-in Skin-On Chicken Breasts
• 4 Tbsp. Bonewerks Classic Veal
• Demi-Glace
• 6 oz Spinach
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cooking chicken skin-side down: over medium heat slowly renders fat and keeps skin golden brown and crispy. This method takes a little longer, but your patience will be rewarded with a crispy, juicy, and delicious meal. Don’t worry about wiping out pan between searing chicken and making sauce. All those browned bits stuck to pan are packed with flavor and will be incorporated into

2. 2

   Prepare the Mushrooms: Mince garlic. Stem thyme (reserve two tops for gar- nish). Quarter mushrooms. Toss mushrooms with 1 Tbsp. olive oil, thyme leaves, and ½ tsp. salt on pre- and roast 8 minutes. Remove from oven (mushrooms will finish cooking in a later step).

3. 3

   Make the Sauce: While chicken is resting, return pan used to sear chicken to medium heat and add demi-glace and ½ cup water. Bring to a simmer and cook 2-3 minutes, or until sauce is slightly thickened. Remove to a small bowl and cover with plastic wrap. Set aside and wipe

4. 4

   Sear the Chicken: Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper. Heat a medium pan over medium heat and add 2 tsp. olive oil and chicken breasts, skin-side down, to hot pan. Cook 7-9 minutes, undisturbed, or until skin is brown and

5. 5

   Heat medium pan used for sauce over medium-high: heat. Add 2 tsp. olive oil and garlic (to taste) to hot pan and cook 30-45 seconds, or until aromatic. Add spinach and cook 1 minute, or until just wilted. Sea- son with ¼ tsp. salt and a pinch of pepper.

6. 6

   Roast the Chicken: rooms, skin-side up, and roast 13-15 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Let chicken rest at least 5 minutes. Reserve pan used to sear chicken (no need to wipe

7. 7

   Plate the Dish: Pour sauce on a plate and arrange chicken and mushrooms over sauce. Place spinach next to chicken and garnish with reserved thyme tops. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts are used twice. Thyme tops garnish dish and thyme leaves season mushrooms. the recipe before you start–we promise it will be time