An awesome one-pot chicken meal for your family!br br Ingredientsbr 12 chicken thighs br 1 Tbsp (15 mL) saltbr 1 Tbsp (15 mL) pepperbr 2 Tbsp (30 mL) butterbr 1⁄2 cup (125 mL) chopped shallotsbr 4 cloves garlic, mincedbr 8 oz (240g) mushrooms br 1 cup (250 mL) stoutbr 1⁄2 cup (125 mL) beef brothbr 2 tsp (10 mL) chopped fresh thymebr 2 tsp (10 mL) chopped fresh rosemarybr 1 Tbsp (15 mL) honeybr 1 Tbsp (15 mL) whole grain mustardbr 1⁄4 cup (60 mL) 35 creambr br Methodbr Preheat the oven to 425ºF.br Season the chicken on all sides with salt and pepper.br Melt the butter in a pan over medium high heat. Add the chicken, and brown skin side down, flip and brown the other side. Remove from pan and hold.br To the same pan add the shallots, cooking until slightly browned. Add the garlic and mushrooms, cooking until the mushrooms have softened. Pour in the beer, and scrape up the fond on the bottom of the pan. Simmer until liquid is reduced by half. Stir in the broth, thyme, rosemary, honey, and mustard, simmer for about five minutes. Stir in the cream, and then add the chicken back in. Place the pan in the oven and roast for 20 minutes or until the chicken is cooked through.