I decided to try my hand again in making chicken with mushrooms. This time, instead of drumsticks, I went for some tasty chicken thighs and tweaked the recipe a little for a larger serving. I served this with parmesan garlic mashed potatoes and sautéed asparagus. Super happy with how this turned out and looking forward to adding this to the dinner rotation!
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Chicken with Mushroom Gravy
(Makes 6 servings)
6 skinless, boneless chicken thighs
1 lbs sliced baby portobello mushrooms
1/2 large onion, diced
1 tsp minced garlic
2 tbsp flour
1 tsp chicken better than bouillon
1 cup water
1/2 tsp dried thyme
1 tsp everything seasoning
2 tbsp chopped italian parsley.
Salt and pepper to taste
Olive oil
Season chicken with 1 tbsp olive oil, thyme, everything seasoning, salt, and pepper. Let sit for five minutes to marinate.
Heat a large skillet and add olive oil to the pan. Once hot, add the chicken and brown on both sides. Remove from pan and set aside.
Add the onions, garlic, and half the mushrooms to the pan. Cook the mushrooms until most of the moisture is gone. Add the remaining mushrooms and season with salt and pepper.
Cook the mushrooms down again until they start to brown. Sprinkle the flour and cook for another two to three minutes.
Add the water and stir, making sure to get the sides. Add the bouillon and parsley and season as needed. If the sauce is too thick, add additional water.
Return the chicken to the pan and let cook for another 5 minutes until the the sauce has thickened. Turn the chicken in the sauce to coat before serving.
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