Pollo a la poblana con hongos

Here's the recipe for the chicken with poblano cream sauce.  When we make this again, we will substitute chicken thighs and adjust the cooking times. 

6 fresh poblanos
2 1/2 tbsp olive oil
1 large white onion
3 garlic cloves, finely chopped
1/2 tsp dried mexican oregano
3/4 tsp dried thyme

1 cup heavy cream
6 large leaves epazote (left out, we couldn't find it)
1 tsp salt, plus more for sprinkling on chicken
1/3 cup chopped cilantro
2# boneless, skinless chicken breasts
3 cups sliced mushrooms (we used baby bellas)

Roast chiles until blackened all sides.  Cover and let sit 5 min.  Peel, remove stem and seed pods.  Slice into 1/4 inch strips.  Heat 1 tbsp oil in large skillet over med-high.  Add onion and cook, stirring often, until nicely browned but still crunchy (5min).  Add garlic and herbs, toss 1 min, then stir in chiles and heat through.

Scoop 1/3 of the above chiles out of the pan and roughly chop them and set aside.  Add half of the cream and the epazote to the skillet, and simmer 5 min.  Put in food processor and process until smooth.  Season with salt.  Stir in cilantro and reserved chopped chilis.  Thin with chicken broth to the consistency of med thick cream soup.

Preheat oven to 350 degrees.  Heat remaining 1 1/2 tbsp oil.  Dry chicken sprinkle both sides with salt.  When oil is hot, brown the chicken on both sides.  Lay in a single layer in a 13 x 9 glass dish. 

Return skillet to heat, there should be a light coating of oil left, if not add more.  Add mushrooms and stir until soft, about 5 min.  Strew them over chicken, then spoon on sauce.  Cover dish with foil and back until chicken cooked and sauce is beginning to brown at edges, about 15 min.  Sprinkle with cilantro.