Chicken in Mushroom sauce

Directions

• For the chicken thighs, make sure they are clean, and fresh. I kept the skin on, however – those who may not like chicken skin – feel free to remove it. 😊
• I proceeded to marinate the chicken for an hour or so in seasoned salt, pepper, 2 Tablespoons of Olive oil and fresh Thyme. Again, very simple seasoning here – cos we don’t want too many spices to overpower the mushroom flavor. 😊
• Once done, in a hot pan with the remaining oil, sear the chicken thighs for about 7 minutes on each side. Remove from the pan and set aside once done. 😊
• While the chicken cooks however, proceed to chop up the mushrooms. I used a mix of both white button and brown large mushrooms. I like the depth of flavor they both bring and the contrasting colors as well. 😊
• Once the chicken is removed from the pan, add the butter add saute the onion and garlic for about 3 minutes. 😊
• Then add the mushroom to the pan, and season with salt and pepper. 😊
• Next, pour in the chicken stock. You can make your own by boiling the leftover scraps from a chicken carcass, with some spices of your choice. Or you can use a store bought version. As long as you have about a cup and a half to use. 😊
• Add the chicken stock to the pan with the mushrooms and allow that to simmer for about 3 minutes. 😊
• Next, mix the cornstarch and cream of mushroom soup in a small bowl with the milk. Combine till smooth before adding the slurry to your pan. 😊
• Allow the sauce to come together, and simmer on medium heat for about 10 minutes. Depending on how thick you’d like the sauce to be…you’re welcome to add a quarter of a cup of chicken stock (not water) if you want a more…watery consistency. 😊
• Transfer to a serving bowl, garnish and serve as desired. 😊
• Had mine with Creamy Mashed Potatoes and broccoli, right before I died and went to heaven! This was so delicious guys! I promise you….😊