November 28, 2018
Most of us have our recipe standbys we pull into service when we need to get dinner on the table without too much struggle—it might be spaghetti and meatballs, or a quick lentil dal, or chicken thighs cooked in a skillet in some sort of sauce. If you’re a fan of creamy, mushroomy things, this may become your next go-to; skin-on chicken thighs are browned, then onions and mushrooms are given a turn in the pan to maximize the crispy bits that will make a rich, flavourful sauce. Stock and cream bring everything back together to simmer until it’s all ready to spoon up over mashed potatoes or buttered noodles. It’s the epitome of comfort food, and once you make it the first time, it’ll be easy to recreate from memory after.
If you love mushrooms, add even more to your dish, and experiment with different varieties; this is delicious with regular brown or white button mushrooms, but sliced portobellos, cremini or even reconstituted dried mushrooms make interesting variations.
Co-op Gold canola or olive oil, for cooking
8 chicken thighs, with skin and bone
salt and pepper, to taste
1 sprig fresh thyme, or 1 tsp dried
1 large onion, halved and thinly sliced
2 cups sliced or quartered fresh mushrooms
2 garlic cloves, crushed
2 Tbsp all-purpose flour
1-1 1/2 cups chicken stock
1/2 cup whipping cream or sour cream
Set a large, heavy pan over medium-high heat. Add a drizzle of oil and brown the chicken thighs on all sides, sprinkling with salt, pepper and thyme. Transfer to a plate as they brown.
Add the onions and mushrooms to the pan and cook, stirring, until both are turning golden. Add the garlic and cook for another minute, then shake the flour overtop and stir to coat. Add the chicken stock and stir until it bubbles and thickens. Add the cream, then return the chicken to the pan, cover with a tight-fitting lid and cook for another 20 minutes, or until the chicken is cooked through. Serve with mashed potatoes or buttered noodles.
- Julie Van Rosendaal
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