Chicken in Mushroom Onion and Garlic Sauce
Crispy and tender Chicken thigh with mushroom, onion and garlic sauce- ready in under 30 minutes.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 chicken thighs (bone in with skin)
- ½ teaspoon salt and more to taste
- ½ teaspoon black pepper
- 1 small onion
- 3-4 garlic
- ½ teaspoon chopped thyme
- 3 cups mushrooms
- ½ cup chicken broth
- 1/3 cup evaporated milk
- ½ teaspoon Cajun salt or more
- Parsley (chopped, for garnish)
Instructions
- 1
Preheat oven to 175F.
- 2
Trim chicken of any visible fat. Make a 1/2 " slit into chicken thigh meat on either side of the chicken
- 3
Season the 4 chicken thighs on both sides -with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
- 4
Place chicken, skin side down, on a non-stick skillet or cast iron with a lid, on high heat.
- 5
As soon as the chicken starts to sizzle, cover and reduce the heat down to medium - move the thighs around to make sure they aren't sticking to the skillet. Let it cook for about 16-18 minutes.
- 6
Prep ingredients – chop onions, chop mushrooms and mince garlic, thyme.
- 7
Make sure you check the chicken after 10 minutes. If it browning too fast reduce heat even further, until chicken is cooked. Transfer the thighs to a warm oven.
- 8
Pour out all of the chicken fat except for about 2 tablespoons.
- 9
Turn the heat to high and then add the onion, garlic, thyme and mushrooms. Sauté, stirring frequently, for about 3 minutes. Add Cajun salt, and then pour in the chicken stock and milk. Continue to cook for 2-3 minute over high heat until the sauce reduces. Adjust seasonings with salt and stock
- 10
Sprinkle on some parsley and serve with rice or any side dish.