In this recipe, you’ll re-hydrate the dried mushrooms in boiling water, creating your own mushroom stock. Be sure to strain the stock well to remove any silt. Then brighten the whole dish up with spring asparagus, scallions and a burst of lemon. I’ve removed the skin on the bone-in chicken thighs in this recipe because covered cooking on the stovetop makes getting a crispy skin impossible. To make browning skinless chicken thighs easier on the stovetop, don’t skimp on the olive oil. This dish is particularly good in the slow cooker where the dried mushrooms have even more time to lend their flavor to the sauce.

So fresh tasting, easy prep and makes a nice presentation. I keep an eye out for asparagus on sale. One of my favorites.
I love your recipes because they are fairly easy that I can understand and feel confident enough to try. This is one recipe that I will try.
Wonderful recipe! Love all the vegetables and the flavor with the thyme and lemon. This is a new favorite! Love you recipes!