Ranch and Mushroom Chicken Thighs
Makes: 4-6 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
8 bone-in, skin-on chicken thighs
1½ tablespoons Hidden Valley Original Ranch Dressing and Seasoning Mix
2 tablespoons olive oil
8 ounces sliced cremini mushrooms
1 cup chicken broth
¼ cup Hidden Valley Original Ranch Dressing
2 tablespoons chopped parsley
1. Season the chicken thighs evenly with the Ranch salad dressing and seasoning mix.
2. In a large, heavy-bottomed saucepan, heat the oil over high heat. Add the chicken thighs, skin side down, and cook undisturbed until browned, about 5 minutes. Flip over and cook another 3-4 minutes. Remove from pan and set aside.
3. Turn heat down to medium, and add the mushrooms. Saute until mushrooms are slightly softened, about 3-4 minutes. If the bottom of the pan looks as if it might start to burn, stir in a tablespoon or two of water.
4. Add chicken thighs back into the pot, and pour in the chicken broth. Bring liquid to a boil, then cover, turn heat down to low, and simmer for 30 minutes. Remove cover, stir in ranch dressing, and simmer for another 5 minutes, or until chicken is fully cooked and liquid has slightly reduced. Garnish with parsley and serve.