|6||chicken — thighs|
|300 g||mushrooms — mixed|
|2||garlic — large cloves, crushed|
|8||fresh sage — chopped|
|2 sprig||fresh thyme|
|3/4 cup||wine — dry white or chicken stock|
|lemon — zest only|
|salt and freshly ground black pepper|
Preheat oven to 200 °C.
Heat the butter in an oven proof frying pan and brown the thighs skin side down first until golden all over. Remove and set aside.
In the pan juices, add the mushrooms, garlic and herbs and saute until slightly browned and fragrant.
Add the wine (and cream) and simmer uncovered for 2 minutes. Season to taste. Add the chicken thighs by nestling them between the mushrooms.
Pop into the oven for 25 minutes or until the chicken is cooked through and falling off the bone. The skin should be crispy and the cooking liquid, reduced.
Stir the lemon zest into the sauce and season again to taste.
Serve immediately with a side dish of your choice.