Chicken Thighs With Popped Mustard Sauce | Oregonian Recipes

Ingredients

• 2-1/2 pounds bone-in, skin-on chicken thighs (about 6)
• 2 tablespoons butter
• 3 tablespoons olive oil
• 1 pound white button mushrooms, sliced
• 1 large shallot, minced
• 2 cloves garlic, minced
• 1 teaspoon each red and yellow mustard seeds
• 1/3 cup white vermouth (I used Dolin dry)
• 2 teaspoons Dijon mustard
• 1/3 cup chicken stock
• 3 tablespoons cream
• 2-3 tablespoons fresh chopped parsley
• Salt and freshly ground pepper to taste