I'd like to make a dish combining mushroom and chicken. Does chef have any suggestions?

Ronny Jones, Ingleton

Mushroom and chicken is a pretty classical combination but needs a few extra flavours to lift the dish from mediocre to mega! Take eight nice sized, skin on chicken thighs, season with salt and pepper. Heat a large roasting tin over a medium heat, add two tbsp olive oil and sauté the chicken thighs until golden brown all over. Remove from pan and set aside. Add two cloves crushed garlic, two finely chopped red onions and 450g of thickly sliced mushrooms, feel free to use some wild mushrooms if you have some, and sauté for two-three minutes. Season with salt and pepper. Add small bunch of chopped flat parsley, six chopped tomatoes, one tbsp grain mustard and a large splash of white wine. Place the chicken thighs on top, add about 200ml chicken stock, cover with a lid and bake in an oven for about 40 minutes or until the chicken is cooked. Remove the chicken, stir in two tbsp of crème fraiche, add the chicken back in and serve with some steamed rice.