8 pieces chicken (I used drumsticks)
kosher salt and fresh cracked pepper
3 tablespoons olive oil
12 crimini mushrooms, quartered
5 cloves garlic, chopped
1/4 cup plus 1 tablespoon chopped chives
1/4 cup chicken broth
1/2 cup half and half
Preheat oven to 350 degrees.
Rinse and pat dry the chicken. Season liberally with salt and pepper.
Heat olive oil in a dutch oven over medium heat. Cook chicken just until browned.
Transfer to a plate. In the same pan that you cooked the chicken in. Add in the mushrooms
cook 3 minutes. Return the chicken to the pan, sprinkle garlic
and 1/4 cup of chives
over the top. Pour in chicken broth. Cover and bake for 30 minutes. Remove the lid and bake the chicken for additional 10 – 15 minutes or until chicken is cooked through.
Remove chicken from oven. Transfer chicken to a serving platter
and cover to keep warm. Place dutch oven back on 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 in half into sauce. Cook 3 – 5 minutes or until sauce thickens slightly. Stir in remaining chives.
Spoon sauce over chicken and serve.