This Is My New Favorite Comfort Food Recipe

Prepare the chicken by coating it with olive oil and seasoning with rosemary salt and black pepper.

In a large sauté pan over medium-high heat, melt clarified butter and sear the chicken skin-side down for 3-4 minutes per side until golden brown. Then remove and set aside.

In the same pan, cook the quartered cremini mushrooms with a pinch of salt for 6-7 minutes until they are nicely colored.

In a separate, larger pan, melt more clarified butter and sauté the diced onion and carrots for about 7 minutes.

Add the thinly sliced garlic to the onions and carrots, and cook for another 2 minutes until fragrant.

Stir in the all-purpose flour to create a roux and cook for 3-4 minutes, stirring constantly.

Deglaze the pan with dry white wine, scraping up any browned bits from the bottom.

Deglaze the mushroom pan with a splash of chicken stock, then add the mushrooms and their liquid to the main sauce pan.

Pour in the remaining chicken stock, bring the mixture to a simmer, and cook for 5 minutes.

Return the chicken to the pan along with thyme sprigs and a bay leaf. Reduce heat, cover, and simmer gently for 10-12 minutes.

Uncover the pan and continue to simmer for another 15-20 minutes to allow the sauce to reduce and the chicken to cook through.

Remove the cooked chicken, thyme, and bay leaf. Stir the heavy cream into the sauce.

In a small bowl, temper the Dijon mustard with a ladle of the hot sauce, then stir the mixture back into the pan. Add a squeeze of lemon juice.

Return the chicken to the sauce to warm through and rest for 10-15 minutes. Garnish with fresh parsley before serving.