Seasoned the thighs with salt, pepper, garlic powder, rosemary, and thyme. Cooked at 165 degrees for 1 hour. Seared at a medium heat for about 8 minutes on the skin side and 2 min on the other side. Made a sauce with chanterelles, shallots, bag juices, white wine, stone ground mustard, butter, and parsley. Turned out really well! I was very happy with the results
by ayy1985