Chicken in Mushroom Crème Fraiche (or Sour Cream) Sauce

Dick is not a huge chicken fan, but he does love this recipe.

12 oz. mushrooms (a combination of morels, crimini or white mushrooms)

6 tbsp. oil

2 large shallots, chopped

3 tsp. fresh thyme

1 cup chicken stock

¼ cup pomegranate juice

3 tbsp. dry white wine

1/3 cup crème fraiche or sour cream

1 chicken, quartered

Sauté the shallots in 2 tbsp. olive oil. Add the mushrooms and thyme and sauté until mushrooms begin to soften, about 5 minutes. Add the remaining ingredients and cook about 5 minutes longer. Remove from heat.

Brown the chicken, skin side down. Then place in a 450F heated oven and cook until chicken reaches 165F internal temperature. Remove from oven and let rest for 10 minutes. Serve with sauce.