Shrinkgguy's Chicken with Mushrooms & Dijon Sour Cream Sauce

6 chicken thighs
1 lb sliced mushrooms
1 large onion, coarsely chopped
1 tbl choped garlic
1 tsp pepper
1/4 c. Dijon mustard
1/4 c. sour cream
juice of 1 lemon

Preheat oven to 350F.

Spray a Dutch oven or large covered pot with cooking spray. Place chicken in the pot, sprinkle with pepper and place covered pot in the oven for 40 min. Add mushrooms to the pot. Cook another 15 min.

Remove chicken and veggies from the pot with a slotted spoon, keep warm. Place the uncovered pot on a burner on high heat and bring remaining juices to a boil. Boil until liquid is reduced to a few tablespoons. Reduce heat, add mustard and sour cream. Heat gently, stirring until smooth. Return chicken and veggies to pot, heat through.