• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 2 Italian tomatoes
  • 4 cloves of garlic
  • 2 sprigs of thyme
  • 2-3 tablespoons fresh parsley
  • 4 chicken hind quarters
  • salt and pepper
  • 3 tablespoons olive oil
  • 3 tablespoons whiskey, divided
  • 2 tablespoons Dijon mustard
  • 1½ tablespoons honey
  • ½ teaspoon coarse salt
  • ¼ teaspoon black pepper
  • ½ cup plain Greek yogurt

Chicken is always a delicious option for dinner, but can be so boring if you just wing it. That’s why coming to the FunGuy for a little mushroom inspiration is always a eggcellent idea!

Get your chicken legs a little spirited with a touch of whiskey, Dijon mustard, honey, herbs, and then turn it creamy with some tangy Greek yogurt. A scoop of rice or roast potatoes and your favorite vegetables are the perfect accompaniment to this dish that the whole family will love.

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Trim the stems and cut the mushrooms in half. Peel and mince the garlic and dice the tomatoes. Remove the stems from the thyme and roughly chop the parsley. 
  2. On a clean cutting board, cut the chicken legs at the joint to separate the drumsticks from the thighs. Sprinkle each side of the chicken pieces with salt and black pepper. 
  3. Heat the olive oil in a skillet over medium high heat and add the garlic, stirring frequently so it doesn’t burn. Once the pan is hot and the garlic has browned, add the chicken to the pan and allow them to cook 6-7 minutes on each side to brown the outside. Once the outside has browned, transfer the chicken to a plate and cover while starting the sauce. 
  4. While the chicken browns, quickly mix 1 tablespoon of the whiskey, the Dijon mustard, honey, thyme, salt, and black pepper together in a small bowl and set aside. 
  5. In the same skillet the chicken was cooked in, add the rest of the whiskey and stir to release the stuck bits of chicken and garlic from the pan. Allow the whiskey to simmer and reduce as it cooks before stirring in the mushrooms and the tomatoes. Bring the tomatoes and mushrooms to a simmer, letting them cook about 5 minutes to make a slightly thickened sauce. Stir the Greek yogurt into the pan and transfer the chicken back to the pan. Taste the sauce and add salt as needed.
  6. Reduce the heat to medium low and cover the pan, letting the chicken cook another 5-10 minutes, or until the chicken is completely cooked through and a meat thermometer reads 165F. 
  7. Serve immediately with the fresh chopped parsley on top along side rice, potatoes, or your favorite vegetables!

Have a Fun meal!