Skinned chicken leg with mushrooms (lactose free)

Ingredients

• 130 g Mushrooms, crimini, halved
• 120 ml Homemade chicken stock
• 1 kg Chicken tights, skin off, 4pcs
• 1 1/2 tbsp Unsalted butter, lactose free
• 1 clove Garlic, minced
• 1/2 tsp Salt, fresh ground
• 1/4 tsp Pepper, fresh ground
• 1/4 tsp Basil, dried, chopped
• 1/4 tsp Thyme, dried, chopped

Method

1. Preheat oven to 200°C.
2. Season skinned chicken thighs with salt and pepper, to taste.
3. Melt 1tbsp butter in a large oven-proof skillet over medium-high heat.
4. Add chicken thighs and sear both sides until golden brown, about 2-3 minutes per side; set aside.
5. Melt remaining butter in the skillet.
6. Add garlic and mushrooms, and cook, stirring occasionally for 5-6 minutes or until tender and browned; season additionally with salt and pepper, to taste.
7. Stir in chicken broth, thyme, oregano, and basil. Return chicken to the skillet.
8. Place into oven and roast until completely cooked through for 30-40 minutes. Set aside chicken; reserving juices in the pan.
9. Bring juices to a boil; reduce heat and simmer until slightly reduced, about 5 minutes.
10. Serve chicken immediately, topped with mushroom mixture.