Braised Chicken in Mushroom Lemon and Capers Cream Sauce | Corning Ware P-10-B

Time to use my new 1969 Corning Ware Blue Cornflower P-10_B skillet! Sharing :)
Ingredients
4 bone-­in skin on chicken thighs
salt and pepper
2 tbsp olive oil
white mushrooms (quantity varies size of pan)
3 garlic cloves roughly chopped
2 sprigs fresh rosemary
¾ cup whipping cream
½ cup chicken stock
1 lemon ( 1/2 juice, 1/2 sliced)
1 tbsp Dijon mustard
2 tsp Capers
1 tbsp cornstarch (optional)
1. Preheat oven to 400F.
2. Pat the chicken dry and season it on both sides with salt and pepper.
3. Place a skillet over medium high heat and pour in the olive oil. Place the chicken in the hot skillet, skin side down, and cook it for 5 minutes. Flip over and cook another 5 minutes. remove from pan.
4. Saute the garlic, rosemary and mushrooms. Remove from pan.
5. Stir in the whipping cream, chicken stock, lemon juice and mustard releasing burnt bits from bottom of pan.
6. Add mushrooms back to pan. Arrange chicken, topped lemon slices and sprig of Rosemary.
7. Place skillet in oven and cook for 35­-40 minutes or until thoroughly cooked.
8. (optional) Remove chicken and cover with aluminum foil. Remove small amount of cream sauce and mix with cornstarch, add back in and stir until thickened.
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