Creamy Cheesy Mushroom and Chicken Linguine

Season chicken well with salt and pepper, set aside.

Heat oil and butter in a skillet (make sure you use one that has a lid and is big enough to hold all of the ingredients) over medium high heat. Add chicken, skin side down, and cook for about 7 minutes or until golden brown. Turn chicken over and brown the other side. Remove from pan and set aside.

Add onions, shallots or garlic, mushrooms, thyme and lemon zest to the pan and cook until onions are caramelized. Add flour to the onion mixture and stir well until flour starts to cook in the oil, about 2 minutes. Slowly add chicken stock 1/2 cup at a time stirring well between additions and letting chicken stock start to cook and thicken between additions. Once all of the chicken stock has been added, add browned chicken back into the pan. Cover the chicken in the sauce, reduce heat to low and cover the pan. Cook for about 1 hour or until chicken falls off the bone.

Boil a pot of water for pasta and season well with a generous amount of salt in the water. Cook pasta about a minute short of al dente. Check instruction on package—mine was about 8 minutes. Reserve 2 cups pasta water and then drain the pasta.

Use two forks and remove chicken from the bone. Remove bones from sauce. Add drained pasta to the sauce along with 1 cup pasta water and lemon juice. Continue to stir pasta for another 1-2 minutes until pasta is al dente. Add additional pasta water as needed to keep pasta saucy. Stir in Parmesan cheese. Enjoy!